A hearty vegetarian chili with red beans and corn, simmered in a tomato sauce seasoned with cumin, smoked paprika, and chili. The lime and coriander added at the end of cooking provide just enough freshness to wake up the dish. Served over brown rice, it's a complete, flavorful, and comforting meal.
Ingredients
- cooked red beans, drained and rinsed
- onion
- red bell pepper
- garlic cloves
- chopped tomatoes
- corn kernels
- tomato paste
- chili powder
- ground cumin
- smoked paprika
- dried oregano
- olive oil
- lime
- fresh cilantro
- brown rice
- green salad
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the brown rice according to the package instructions. Set aside and keep warm.
- Chop the onion and garlic. Cut the bell pepper into small cubes.
- Heat the olive oil in a large pot over medium-high heat. Add the onion and bell pepper, and sauté 5 to 7 minutes, until they begin to lightly brown.
- Add the garlic, tomato paste, cumin, smoked paprika, chili powder, and oregano. Cook for about 1 minute, stirring to toast the spices and develop their flavors.
- Add the diced tomatoes, red kidney beans, and corn. Season with salt and pepper, then stir well.
- Bring to a gentle boil, reduce to low heat, and let simmer uncovered for about 25 to 30 minutes. Stir occasionally and mash some beans against the pot's side to naturally thicken the chili.
- Remove from heat. Add the juice of half a lime and half of the chopped coriander. Mix well and let rest for 5 minutes.
- Serve the chili over the brown rice. Garnish with the remaining coriander and serve with lime wedges and a side of green salad.
- The chili can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will even develop more the next day.
