Everyone I have ever met loves comfort food. Whether that means chocolate cake, fudgy ice cream, big pieces of pizza, or a cozy homemade stew, there is something out there for everyone when it comes to food that fills the belly and puts a smile on your face with every bite. This vegan chili and rice bowl was inspired by the clouds and rain the other day, while we were settling down for the evening.
I have either beans or lentils sprouting on my counter on a daily basis, because they are a staple in our dog’s diet. This particular day I happened to have some pinto beans sprouting so I decided to borrow a few and use the kale and tomatoes from my garden to create a simple vegan chili recipe that is tasty and warming, yet healthy and low in fat.
I did not prepare this like a traditional chili but the spices I used certainly give it that chili flare! I did not happen to have any mushrooms on hand, but if you do I suggest you throw some in for more texture and tastiness. Marinade them before hand in just a tad of lemon juice and tamari or coconut aminos before cooking them with the rest of this vegan chile dish. Without further ado…
What You Need:
- 1 cup beans, soaked overnight (pinto, black, etc…)
- 3 stalks celery, chopped into bite size pieces
- 3 carrots, diced into small bite sized pieces
- 4 cups kale or spinach, chopped
- 8 medium tomatoes, diced
- .5 tsp liquid smoke
- 1 tsp cumin
- 2 cloves garlic, minced
- Handful of fresh basil, or 2 Tbsp dried basil
- 4 cups cooked rice of your preference
How to Make It:
While the rice is cooking, throw everything else in a big pot and add about 1 cup of water to help everything break down while it cooks. Bring the pot to a boil and then turn it down to a simmer for about an hour or until the beans are nice and tender. Serve this vegan chili recipe over rice and with a big salad. Voila!