This is a quick chili that has a different type of flavor than your usual tomato-based stew. This does not simmer for hours, just about 20-30 minutes, so the individual flavors are still there and you can pick them out. This has a very fresh flavor and was modified from a recipe in Real Simple magazine. The rice is a garnish or could be a simple side dish.
Ingredients for Rice:
2 cups prepared rice, bulgur wheat or quinoa
1 Tbsp Lemon Juice
1/4 c chopped parsley or cilantro
1/2 fresh banana pepper, seeded and finely chopped
1/2 c chopped green onion, green parts only
A little salt and pepper to taste
Mix all these together and set aside. Or you can prep the rice and mix everything together at the end.
Rice Garnish
Ingredients for Chili:
2 TBSP olive oil
1 large onion
3.5 fresh banana peppers, seeded and finely diced (or less if you prefer)
green onions, white parts only
1/2 c carrots, finely diced
2 TBSP minced garlic
1 TBSP cumin
1 TBSP chili powder
1 tsp cayenne pepper
1/2 tsp celery salt
1/2 tsp black pepper
1 can diced tomatoes with chili peppers, with the juice
veggie stock or water
1 can white navy or cannellini beans, drained and rinsed
1 can white corn, drained and rinsed
2 TBSP sugar
Heat the olive oil over medium-low heat and add the onions, peppers and carrots. Add garlic and seasonings and cook for about 2-3 more minutes. Add tomatoes and juice, use the can as a measuring cup and fill with veggie stock, then add it in.Turn up the heat and bring to a boil for about 5 minutes. Add beans and corn and reduce heat. Simmer for about 20 minutes or so, adding sugar after about 10 minutes.
Chili after about 20 minutes
Re-heat your rice mix in the microwave. Serve it piping hot with the rice mix on top. I also added some Vermont White Cheddar in this picture:
Good Stuff!
I never would have thought how much stuff you could find about this! Thank you for making it easy to get the picture
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