There is a lot of debate over how to make a proper chili: Which type of beans do you use? How spicy do you make it? Meat-filled or vegetarian? And that’s even before you get into the toppings discussion. Regardless of your chili preferences, this meatless-yet-filling recipe is sure to please. With just the right amount of spice and a touch of fresh cilantro, this chili is super tasty (not to mention gluten-free and vegan-friendly)!
Total Time: 40 minutes
½ cup jasmine rice
1 yellow onion, finely chopped
1 red bell pepper, seeded and coarsely chopped
1 28-ounce can crushed tomatoes
10 sprigs fresh cilantro, stems removed & leaves chopped
¼ teaspoon chipotle chili powder
½ teaspoon ground cumin
1 15-ounce can kidney beans, drained
1 15-ounce can chickpeas, drained
1 cup water
1 tablespoon extra-virgin olive oil
1. Make the Rice
In a medium saucepan set over medium heat add the rice and water. Season with salt and bring to a boil. Cover the pan and reduce the heat. Simmer for 20 minutes, then remove the pan from the heat and set aside, covered, for 10 minutes until all liquid is absorbed and the rice is tender.
2. Make the Chili
While the rice is cooking, make the chili. In a medium pot over medium heat, add the olive oil, onion and pepper and cook until the vegetables have softened, about 10 minutes. Add the tomatoes, half of the cilantro, chili powder and cumin. Simmer for 20 minutes.
3. Season, Simmer, and Serve
Season the chili with salt and pepper. Stir in the kidney beans and chickpeas and bring back to a simmer. Simmer until the beans and chickpeas are heated through. Fluff the rice with a fork and spoon into bowls. Ladle the chili overtop and sprinkle with remaining cilantro. Serve hot.