Basmati Rice, Bittersweet Chocolate, Black Beans, Chilies, Corn, Cumin, Onions, Oregano, Tomatoes
- 1 1/2 cups chopped onions
- 1 1/2 cups chopped green and red pepper
- 1 (4 ounce) can chopped green chilies with juice
- 1/2 cup dry basmati rice
- 3 pounds rehydrated (TVP) texturized vegetable protein (follow the directions on box)
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons smoked paprika
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 small can of corn
- 1 cinnamon stick
- 1 (28 ounce) can diced tomatoes (fire roasted if you like)
- 1 (14.5 ounce) can vegetable broth
- 1 (6 ounce) can tomato paste
- 1 (15 ounce) can black beans
- 1 (15 ounce) can kidney beans
- 1 (1 ounce) squares bittersweet chocolate, chopped
- 1-2 tablespoons instant dark roast coffee
- A little brown sugar
||Heat in a heavy pot over medium-high the onions, peppers, green chilies in a little of the vege broth. |
||Cook and stir until onions are soft and translucent, about 8 minutes. |
||Add the TVP to the pot, cook another 2 minutes.
Stir the chili powder, smoked paprika, cumin, cayenne pepper, oregano, thyme, bay leaf, and cinnamon stick into the pot. |
||Cook and stir until spices are aromatic, about 2 minutes.
||Pour the crushed tomatoes, the rest of the vegee broth, dry rice and a little water (if need be) and then stir in the tomato paste.
||Mix in the beans and chocolate and instant coffee into the chili. Simmer until the chocolate has melted. |
||Bring chili to a simmer and cook about 1 hour and 15 minutes. |
||Remove bay leaf and cinnamon stick.
Add a little brown sugar to taste. |
||This chili is really nice when served over a baked potato with a little grated sharp cheddar cheese on top as a garnish (optional) |
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