Bean And Rice Chili Vegan Recipes

VEGETARIAN BEAN AND RICE CHILI

Steps:

• In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.

BEAN AND RICE CHILI, VEGAN

Steps:

• Place all ingredients in a slow cooker and cook on low for 6 to 8 hours. (Optional) Top with Sour Cream or Yogurt before serving.

FIVE-BEAN CHILLI

Steps:

• Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
• Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.

BLACK BEAN & BROWN RICE CHILI (VEGETARIAN)

Steps:

• 1. combine the rice and water in a sauce pan and bring to boil. Cover and cook for 35-40 minutes over low heat until liquid has been absorbed. Fluff the rice and let stand 5-10 minutes.
• 2. Meanwhile, heat the oil in a saucepan and add onion, pepper, celery, and garlic. Cook for 7-10 minutes over a medium heat, stirring frequently. Stir in tomatos, beans and seasonings and cook 10 more minutes over low heat stir once in awhile.
• 3. Stir in the rice and cook for 15 minutes more. Ladle the chili in bowls serve with cornbread, and add optional toppings such as avacado, sour cream, or cheese.