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. Cilantro, an herb native to Mediterranean regions and Turkey, makes a great garnish topping.
- ¼ cup basmati brown rice
- 1 cup water
- ¼ tsp Himalayan salt
- 1 medium white onion, chopped quite fine
- 1 carrot, grated
- 2 cloves minced garlic
- 1 cup celery, cut crosswise into thin slides
- 2 15-oz cans black beans, rinsed well and drained
- 1 cup water
- 4 Roma tomatoes, diced
- 2 Tbsp nutritional yeast (not brewer’s yeast)
- 1 Tbsp chili powder
- 1 Tbsp McKay’s chicken-style seasoning or equivalent
- ½ tsp Himalayan salt
- ¼ cup cilantro
- ¼ tsp pepper
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. May add small amounts of additional water, if needed.
While rice is cooking, place a frying pan over medium heat. Spray with olive oil and add chopped onion, garlic, grated carrot, and celery. Cook until onion begins to soften, stirring constantly. Remove from heat.
Place 1 cup water and 2 cups black beans in blender and pulse until quite smooth. Pour into a large saucepan.
Add all remaining ingredients and bring to a boil, stirring constantly. Turn heat down and simmer slowly for 20-30 minutes, stirring periodically to keep from sticking. When cooked to your taste, remove from heat.
Note: For variety, you can substitute 2 cups of butternut squash cut into small cubes instead of the carrot.
Ladle into soup bowls or cups. Garnish with cilantro.
References (Accessed 8/14)