Try this yummy meatless chili version for dinner tonight! Excellent with a bowl of tortilla chips and fresh homemade guacamole.
1 medium onion, chopped
1 green, red or yellow pepper, stemmed, seeded and chopped
1/2 – 1 jalapeno chili, stemmed, seeded and finely diced (add more or less to taste) 1/4 tsp red chili flakes
2 cloves garlic, minced
1 cups cooked white or brown rice
1 can diced tomatoes (fresh or canned, liquid reserved)
1 can Kidney beans(or 1 15-ounce can), rinsed well
1 teaspoon ground cumin
1 teaspoon dark chili powder
1/2 teaspoon Cajun spice (or more, to taste) or (chipotle chili powder)
1 tsp cilantro
1 tsp parlsey
salt and freshly ground black pepper to taste
Heat a deep, non-stick skillet (or wok) over medium high heat. Add spices and the onion, garlic and chili flakes or pepper and cook until tender and heated. Add the sweet peppers, jalapeno, herbs and canned crushed tomatoes & liquid, and cook for another 2 minutes. Add the drained kidney beans and rice and bring to boil. Check the flavor, and add salt and additional seasonings to taste. Turn down to simmer and cook for 20-30 minutes or until rice is tender.
The Acolyte Kitchen 