It’s been a while since I shared a recipe with you all…and I’ll try to get better at that this year! For starters I’ll share a recipe whenever I put my monthly newsletter out — and I’ll share it here and link to it from the newsletter.
I’ve been thinking lately — I have amassed A LOT of great shareable information and resources over the past years, and I want to make it easier for people to find it all. If you’re interested in learning more about that, check out more info in my latest newsletter. Want to make sure you don’t miss updates? Subscribe here.
Now, on to the recipe!
In the Plant-Based Eating Support Network Group in January we’ve been focusing on easy, nourishing 1-pot meals, and this recipe fits that bill perfectly! This Wintry Brown Rice Chili is easy to make, yummy and comforting, and full of nutritious ingredients that will fuel your body and help keep cravings for less healthy foods at bay. You can serve it with the garnishes as it, or with a crusty sourdough bread — or you can spend a bit more time and bake up some sweet potatoes, plate it with some mixed greens and top it with zesty chipotle cream (highly recommended!).
Wintry Brown Rice Chili (served with baked sweet potato, greens & zesty chipotle cream)
- 1 medium onion, medium diced
- 1 green bell pepper, medium diced
- 2 stalks celery, medium diced
- 4 cloves of garlic, minced
- 2 tbsp chili powder (use less if you have a spicy chili powder, or you don’t want it to be so spicy – if you’re not sure, start with 1 tbsp and add more to taste at the end if desired)
- 1 tbsp dried oregano (or you can use another Italian herb, such as basil or marjoram)
- 1 ½ tsp ground cumin
- ½ tsp black pepper
- 1 28-ounce can whole tomatoes, with juice (no added sodium)
- 1 ½ cups cooked red kidney beans (1 15-ounce can)
- 1 ½ cups cooked pinto beans OR black beans (1 15-ounce can)
- 1 ½ cups organic corn kernels (fresh or frozen)
- 2 ½ cups vegetable broth or water
- 1 cup uncooked short grain brown rice or brown basmati
- ½ tsp salt/alternative, or to taste
- Chives, cilantro and/or thinly sliced jalapenos for garnish
- Baked sweet potatoes (1 per person) for serving
- Mixed greens for serving
- Zesty chili cream for serving (see recipe below)
- Heat a heavy-bottomed pot over medium-high heat, and when it is hot add the chopped onion. If it starts to stick, add a tbsp of water. Otherwise, cook for a minute or two until the onion starts to become translucent. Add the green pepper and celery. Stir to combine and then cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the garlic and spices. Cook until fragrant while stirring constantly, about 1 minute.
- Add the tomatoes, beans, corn, vegetable broth or water, rice and salt. Stir to combine and let the mixture come to a low boil. Turn heat down to medium low and continue cooking, stirring occasionally, maintaining a gentle simmer, for 35-40 minutes, until the rice is completely cooked.
- Taste and adjust the spices and salt if necessary. Enjoy as is with suggested garnishes or for something extra special and comforting serve over a warm, halved baked sweet potato, some greens and top with zesty chili cream.
To make zesty chipotle cream:
- 1 cup raw cashews (soaked in warm water for 30 minutes, or longer if you don’t have a high speed blender…discard the soaking liquid when soaking is complete)
- ½ cup + 2 tbsp water, or more to achieve the desired consistency
- 2 tbsp fresh lime juice (the juice of about 1 juicy lime)
- 1 clove garlic
- ¼ tsp salt/alternative, or to taste
- 1 chipotle pepper (from a can of chipotles in adobo sauce) OR ½ tsp chipotle powder (adjust to taste)
- 1 tsp maple syrup (optional)
Place all ingredients in your blender/food processor and blend until completely smooth, scraping the sides down as necessary. Adjust salt and spices to taste, using more water if needed to achieve your desired consistency. Enjoy!