Chili can be enjoyed on the patio or in the park during summer months and around the fireplace or family dinner table in the winter. It’s a nutritious and feel-good dish, chunky and chewy. By adding a bit of basmati brown rice to the beans you get a perfect protein. The grated carrot adds vitamins and a dash of color and texture without overwhelming the dish. I like to add a little almond milk to make it creamier.
Ingredients
- ¼ cup basmati brown rice (cooked separately in 1 cup water)
- 2 cups water (may add more later on to desired consistency)
- 2 medium onions, chopped quite fine
- 1 large carrot, grated
- 1 cup celery, cut crosswise into thin slides
- 1 can Ortega diced green chili (I use mild)
- 2 cups tomato sauce or 8 Roma tomatoes diced
- 2 15-oz cans black beans, rinsed well and drained
- 1-2 Tbsp chili powder depending on your taste
- 2 Tbsp Taylor's mock chicken seasoning
- 1 -2 cups almond milk
- 1 tsp dried cilantro or ¼ cup fresh cilantro chopped as garnish
Preparation
Bring 1 cup water and ¼ tsp Himalayan salt to a boil. Add Basmati brown rice. Return to a boil, then turn down heat and simmer until rice is soft and all liquid is absorbed stirring periodically until rice is fluffy and soft.
While rice is cooking, place one cup of water in a large saucepan over medium heat. Add chopped onion, grated carrots, celery, green chili, and all seasonings. Cook until onion begins to soften, stirring constantly.
Add tomato sauce or tomatoes, and reduce heat.
Place 1 cup water and 2 cups drained black beans in blender and pulse until beans break up. Add to saucepan.
Add remaining black beans. Bring to a boil, stirring constantly. Turn heat down and simmer slowly for 20-30 minutes, stirring periodically to keep from sticking. Add a little more water if needed.
When cooked to your taste, add almond milk to desired consistency and reheat but avoid boiling.
Serving
Remove from heat and ladle into soup bowls or cups. If desired, garnish with a few dried cilantro pieces or with chopped fresh cilantro, if desired.
For variety, you may substitute 2 cups of butternut squash cut into small cubes instead of the carrot.
References (Accessed 8/14)
http://www.nutrition-and-you.com/cilantro.html
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=2