This recipe comes to us from the City Market Co-op’s archive of recipes, found on their website. While the recipe calls for ground beef in addition to beans, we both agreed that beef was not necessary and that the amount of beans could be increased or decreased to your liking. I definitely recommend investing in some good toppings (like vegan sour cream, vegan cheese, and avocado), as that really made the dish delicious! Be prepared for plenty of leftovers for the week’s lunches.
For the recipe (and more recipes), click here. Please note that the recipe calls for cooking the chili for about 60-90 minutes. This is if you use dried beans. I used canned beans and cooked it for about 20 minutes (to thoroughly heat the beans through).
It can’t be glamorous every night and we don’t have the budget to go all out on every meal. A package of black beans from Cost Co and some veggies made tonight’s “Red Beans and Rice.” I got the inspiration from the link, but made some alterations.
- Instead of ham, I used leftover, frozen chicken from a slow cooked whole chicken.
- I used brown rice instead of white rice.
- I put one can of beans in the saucepan with juice
- I added chopped veggies (except the peppers, which I like crunchy – they go in at the end)
- I added 1 cup of water
- Pinch of terragon
- Douse of thyme
- Bit of poultry seasoning
- Dash of ground mustard
I boiled the above concoction for 30 minutes to match up with the brown rice.
Served with a salad and some rice milk to make a tasty, affordable treat!