It’s that fall season again and after having so many different kinds of chili, I decided to compile a recipe of my own. I am pretty impressed with how it came out. It is a recipe you must try!
Ingredients
Group 1
- 1 cup brown rice
- 1 cup pinto beans
- 1 cup navy beans
- 1 cup red kidney beans
- 1 cup great northern
Group 2
- 2 tbsp coconut oil
- 1 sweet onion, chopped
- 1 green pepper, chopped
- Other veggies if wanted
Group 3
- 2 cloves garlic, minced
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 6 tbsp chili powder
- 1 tsp chipotle chili powder (optional)
- 1/2 bag Gardein meatless beef (optional)
Group 4
- 6 cups water/vegetable broth
- 3 stalks celery, sliced
- 4 tomatoes, coarse chopped
- 1/2 cup ketchup
- 2 bouillon cubes (or vegetable broth in replace of water)
Group 5
- Cayenne pepper
- Franks red hot
- salt and pepper
Instructions
- Cook the first group of ingredients. It is best to us a pressure cooker, bean cooker, or rice cooker. Cover beans and rice with water and cover another 2 inches (about 10 cups total with water, beans, and rice).
- Chop the next ingredients when the beans and rice are almost done. Make sure the beans and rice aren't overcooked since they can continue cooking when simmering.
- When the beans and rice are done/releasing pressure, warm up the coconut oil in a big stock pot (9 qt will do), and throw the second set of ingredients.
- Cook the ingredients until onions are transparent and fragrant. Then toss in the 3rd set of ingredients.
- Cook until fragrant and the veggies are covered in seasoning.
- Strain the beans and rice and put in the stock post along with the 4th set of ingredients.
- Bring pot until it starts bubbling, then simmer for about 40 mins or until the chili reaches the desired consistency. Make sure you stir periodically.
- Use the last set of ingredients to perfect your chili dish. Add in vegan cheese and sour cream if needed.
- Serve with bread and enjoy.