Veg MJB’s Signature Chili

Entrees

6 servings Prep: 30m Cook: 2h 30m

November 6, 2021

It’s that fall season again and after having so many different kinds of chili, I decided to compile a recipe of my own. I am pretty impressed with how it came out. It is a recipe you must try!

Ingredients

1 Group 1

1 cup brown rice

1 cup pinto beans

1 cup navy beans

1 cup red kidney beans

1 cup great northern

1 Group 2

2 tbsp coconut oil

1 sweet onion, chopped

1 green pepper, chopped

1 Other veggies if wanted

1 Group 3

2 cloves garlic, minced

1 tbsp cumin

1 tbsp smoked paprika

6 tbsp chili powder

1 tsp chipotle chili powder, optional

1/2 bag Gardein meatless beef, optional

1 Group 4

6 cups water/vegetable broth

3 stalks celery, sliced

4 tomatoes, coarse chopped

1/2 cup ketchup

2 bouillon cubes, or vegetable broth in replace of water

1 Group 5

1 Cayenne pepper

1 Franks red hot

salt and pepper

Instructions

1 Cook the first group of ingredients. It is best to us a pressure cooker, bean cooker, or rice cooker. Cover beans and rice with water and cover another 2 inches (about 10 cups total with water, beans, and rice).

2 Chop the next ingredients when the beans and rice are almost done. Make sure the beans and rice aren't overcooked since they can continue cooking when simmering.

3 When the beans and rice are done/releasing pressure, warm up the coconut oil in a big stock pot (9 qt will do), and throw the second set of ingredients.

4 Cook the ingredients until onions are transparent and fragrant. Then toss in the 3rd set of ingredients.

5 Cook until fragrant and the veggies are covered in seasoning.

6 Strain the beans and rice and put in the stock post along with the 4th set of ingredients.

7 Bring pot until it starts bubbling, then simmer for about 40 mins or until the chili reaches the desired consistency. Make sure you stir periodically.

8 Use the last set of ingredients to perfect your chili dish. Add in vegan cheese and sour cream if needed.

9 Serve with bread and enjoy.