By Aaron Wurm
Rinse and drain the kidney beans, black beans, and pinto beans. Set them aside.
Dice the onion and bell pepper into small pieces.
In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until the onion becomes translucent, about 5-7 minutes.
Add the chili powder, salt, and black pepper to the pot. Stir well to coat the vegetables with the spices.
Add the rinsed beans and canned tomatoes (with their juice) to the pot. Stir to combine all ingredients.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 20 minutes, stirring occasionally.
While the chili is simmering, rinse the brown rice under cold water. In a separate saucepan, bring 2 cups of water to a boil, then add the rinsed rice.
Reduce the heat to low, cover the saucepan, and let the rice cook for about 20 minutes, or until all the water is absorbed and the rice is tender.
Once the chili and rice are cooked, taste the chili and adjust seasoning if necessary.
Serve the chili over the cooked brown rice, garnished with chopped cilantro.
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This Vegan Chili Main Dish recipe is ready in 45 minutes and features kidney beans, black beans, pinto beans and other delicious ingredients. Contains 400 calories total.
Rinse and drain the kidney beans, black beans, and pinto beans. Set them aside.
Dice the onion and bell pepper into small pieces.
In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until the onion becomes translucent, about 5-7 minutes.
Add the chili powder, salt, and black pepper to the pot. Stir well to coat the vegetables with the spices.
Add the rinsed beans and canned tomatoes (with their juice) to the pot. Stir to combine all ingredients.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 20 minutes, stirring occasionally.
While the chili is simmering, rinse the brown rice under cold water. In a separate saucepan, bring 2 cups of water to a boil, then add the rinsed rice.
Reduce the heat to low, cover the saucepan, and let the rice cook for about 20 minutes, or until all the water is absorbed and the rice is tender.
Once the chili and rice are cooked, taste the chili and adjust seasoning if necessary.
Serve the chili over the cooked brown rice, garnished with chopped cilantro.
Calories per Serving: 400
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