I’ve been playing around with this recipe for the last couple of weeks and am finally happy with this version that I’m posting. It was fun learning lots of different ways not to make it. For instance, don’t use too many tomatoes; make sure to add enough beans; don’t cook the rice for too long; cook the ‘sauce’ for longer than the ‘meat’. Of course, there’s no actual meat in this. When you take a look at the recipe, you’ll see what I mean.
People sometimes say to me “You won’t get enough protein on a vegan diet” This just tells me they don’t have a clue about plant positive nutrition and bean power!
|Rice Chili Stew||
- ½ cup of rice (75g)
- 1 cup of black beans (110g)
- 1 cup of pinto beans (110g)
- ½ cup of sweetcorn (60g)
- 16oz tinned chopped tomatoes – no added salt (454g)
- 1 cup of water
- ½ onion (80g)
- 1 clove of garlic (5g)
- 1 small green pepper (25g)
- 1 slice of ginger (5g)
- 1 dried chili pepper (4g)
- Cumin (1 tsp)
- Oregano (1 tsp)
- Vegan Bouillon Powder (1 tsp)
- ½ avocado (100g)
- ¼ lemon
- Add tomatoes to rice cooking bowl.
- Finely chop onion, garlic, ginger and chili pepper then add to cooking bowl.
- Chop the green pepper and add to cooking bowl.
- Add herbs and bouillon and water to cooking bowl.
- Return cooking bowl to rice cooker. Select quick cook and press start.
- While the sauce begins to cook, measure out 1 cup of each kind of beans and ½ a cup of sweetcorn.
- Wash ½ cup of rice (see How to Wash Rice).
- Once 15 minutes has passed, open the rice cooker, and stir in the beans, sweetcorn and rice.
- Cut ½ an avocado into thin strips (while still within its skin).
- Place a few strips of avocado on top of each bowl and give each a squeeze of lemon juice.