This is my new favorite cold weather dinner to make, super comforting and also great to prepare ahead. Love anything with Mexican flavors and any excuse to top a dish with avocado, so if you do too, you need to make this asap! Aside from being delish, it’s loaded with plant protein from the beans and vitamin C from the peppers, keeping your immune system strong when the temperatures drop.
Ingredients: (preferably organic)
- 2 cups brown or basmati rice, cooked
- a dash of olive oil
- 1 small red onion, diced
- 1 garlic clove, minced
- 2 red or orange bell peppers, seeded & diced
- 1 pack cherry tomatoes, halved
- ½ tsp ground cumin
- ½ tsp smoked paprika powder
- 1 tbsp tamari
- 2 cans cannellini beans, drained & rinsed
- 2 cups vegetable broth
- 1 cup tomato sauce
- pink Himalayan salt, to taste
- black pepper, to taste
- lime, for garnish
- vegan sour cream, for garnish (I love newroots)
- 1 avocado, sliced or cubed, for garnish
- cilantro, for garnish
Directions:
01. In a large pot heat up the olive oil, add onion and garlic and sauté until translucent. Add the bell pepper and cherry tomatoes along with the cumin, oregano and tamari. Sauté for a few minutes until the vegetables start to soften.
02. Mix in the cannellini beans and vegetable broth along with the tomato sauce. Stir and let everything simmer for 30 minutes until the veggies are soft and the chili is cooked down.
03. Season with salt & pepper. Serve with rice of choice, lime, vegan sour cream, avocado and cilantro. Enjoy!
