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  • Course

    Main

  • Prep time

    15 Mins

  • cook time

    50 Mins

  • servings

    6

  • Author

    @goofyfootfoods

  • Video by

    @anettvelsberg

  • Images by

    @colleenncaptures

Ingredients

Rice

Chili

  • 2 tbsp extra-virgin olive oil or coconut oil
  • 1 medium sweet yellow onion diced
  • 2 cups red, yellow or orange bell peppers seeded & diced
  • 2 stalks celery diced
  • 1 medium sweet potato peeled & diced
  • 4 large cloves garlic finely minced
  • ½ jalapeño seeded & finely minced
  • 2 tsp fresh oregano chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tsp chili powder or to taste
  • ½ tsp sea salt or to taste
  • 2 cups vegetable broth
  • 1 15oz can fire roasted, diced tomatoes
  • 1 medium sweet potato peeled & diced
  • 1 15oz can dark red kidney beans
  • 1 15oz can pinto beans
  • 1 15oz can light red kidney beans or black beans

Optional

  • 1 tbsp honey or maple syrup
  • ¼ cup goat cheese crumbled
  • ¼ cup cilantro chopped, for garnish

product used in the recipe

Organic Red Rice

  • 1

    Prepare rice according to package directions, substituting broth for water.

  • 2

    In a large soup pot, heat oil over medium-high heat. Add onion, bell peppers, celery, garlic and jalapeño. Stir well and cook for ~5 mins.

  • 3

    Add oregano, cumin, smoked paprika, chili powder and sea salt. Stir and continue to cook for another 2-3 mins.

  • 4

    Stir in vegetable broth, canned tomatoes and sweet potato. Bring to a boil, reduce heat to simmer and cover with lid. Allow to simmer 15-20 mins.

  • 5

    Add beans and honey or maple syrup (if using). Adjust seasoning (salt & chili powder) to taste. Stir and continue to simmer for another 10-20 mins.

  • 6

    Serve warm over rice with crumbled goat cheese and cilantro.

product used in the recipe

Organic Red Rice

Instruction video

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