Vegetarian Chile Over Rice
February 24, 2006
Beans are a major source of protein, iron, B vitamins, folic acid, and starch. For vegetarians, this plant is perhaps the most important part of a healthy diet. This dish uses a lot of beans and is a fast meal when you are in a hurry. This chile has a very different flavor from the black bean soup recipe (post 12/20/05), but if you like black beans, I suggest that recipe specifically because the flavors posted there marry well for that particular bean.
You will need: 1/2 of a bell pepper diced; 1/4 white onion, diced; 4 cloves crushed garlic; either fresh red chile (that you make and have frozen, see blog from 1/18/06) or powdered, use 2 tbsp of powdered chile or 1/2 cup of fresh chile; 1/2 tsp of cumin; 2 regular sized cans of beans, I like to use a can of pinto and a can of mixed beans that includes kidney, black, and pinto beans; 1 c of vegetable stock; a 28 oz can of diced tomatoes; brown rice.
Step One: Cook 2 cups of brown rice either in a rice cooker or pot according to directions. Start the rice before starting the soup.
Step Two: In a large pot, saute onions, garlic, and bell pepper in 3 tbsp of vegetable oil over medium heat until translucent. Add the 2 cans of beans with their liquid, and 2 more tablespoons of vegetable oil. Cook for 7-10 minutes, stir often.
Step Three: Add spices, salt to taste, chile, vegetable stock, and tomatoes. Simmer for 15-20 minutes.
Step Four: Serve chile over rice and a side of quesadillas. I make my quesadillas with either corn (for gluten free eating) or flour tortillas and jack cheese (chedder isn't quite as flavorful). Salt to taste.