CentMenu / Dinner · Lunch
Vegan two-bean chili with rice
Two kinds of beans keep this chili hearty while keeping meat off the shopping list.
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) kidney beans
- 1.06 lb (480 g) black beans
- 9.88 oz (280 g) long-grain rice
- 1.76 lb (800 g) canned chopped tomatoes
- 1 onion
- 1 red bell pepper
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 1¾ tsp (4 g) chili powder
- 1½ tsp (3 g) ground cumin
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pot over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Dice 1 red bell pepper, add with 1¾ tsp (4 g) chili powder and 1½ tsp (3 g) ground cumin and sauté over medium heat for 3 minutes.
Drain and rinse 1.06 lb (480 g) kidney beans and 1.06 lb (480 g) black beans; add with 1.76 lb (800 g) canned chopped tomatoes and ½ tsp (3 g) salt and simmer over low heat for 20 minutes, stirring occasionally.
Meanwhile, cook 9.88 oz (280 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain.
Serve the thick chili over the rice; add a splash of water to the pot if it gets too dry.