This chili is to DIE for. It's a hardy meal that is sure to deliver, and is packed full of flavor. This recipe takes roughly 30 minutes to make, and there is some prep time, but overall it's great for a cold day, or when you need a filling, protein chalked meal.
2 cups red Navy beans
1 whole sweet onion (retain 1/4 cup for topping)
1 red, green or yellow bell pepper
1/2 cup brown rice
1/2 tbsp fine sea salt
1 tsp cumin
1 tsp dried oregano
1 tsp pepper
1 pinch cheyenne pepper
1 tsp chili pepper paste
1 12 oz can diced tomatoes (drain juice)
1 12 oz can garbanzo beans
Vegan sour cream
Vegan cheese
First, start out by soaking the navy beans in 8 cups of water for 8 hours. If you want to prevent the bad gas, this is the way to do it! Next, drain the beans, put them in a large stew pot with 1 inch of water over them and bring to a boil. Meanwhile, dice the onion and sauté with the salt in a large skillet with coconut oil and the salt for 5 minutes or until soft. then add cumin, oregano, black pepper, cheyenne pepper, and chili paste. Let cook for another 3-4 minutes. Then add onion mixture into the bean pot, along with the garbanzo beans, tomatoes, rice and bell pepper. Cook for 30 minutes, or until beans and rice are tender. Serve into bowls topped with the retained onion, vegan cheese shredded and a dollop of vegan sour cream. Serve warm and enjoy!
To come next: Gluten free monkey bread.
2 cups red Navy beans
1 whole sweet onion (retain 1/4 cup for topping)
1 red, green or yellow bell pepper
1/2 cup brown rice
1/2 tbsp fine sea salt
1 tsp cumin
1 tsp dried oregano
1 tsp pepper
1 pinch cheyenne pepper
1 tsp chili pepper paste
1 12 oz can diced tomatoes (drain juice)
1 12 oz can garbanzo beans
Vegan sour cream
Vegan cheese
First, start out by soaking the navy beans in 8 cups of water for 8 hours. If you want to prevent the bad gas, this is the way to do it! Next, drain the beans, put them in a large stew pot with 1 inch of water over them and bring to a boil. Meanwhile, dice the onion and sauté with the salt in a large skillet with coconut oil and the salt for 5 minutes or until soft. then add cumin, oregano, black pepper, cheyenne pepper, and chili paste. Let cook for another 3-4 minutes. Then add onion mixture into the bean pot, along with the garbanzo beans, tomatoes, rice and bell pepper. Cook for 30 minutes, or until beans and rice are tender. Serve into bowls topped with the retained onion, vegan cheese shredded and a dollop of vegan sour cream. Serve warm and enjoy!
To come next: Gluten free monkey bread.
