1 15-oz can organic garbanzo beans, drained and rinsed
1 15-oz can organic pinto beans, drained and rinsed
1 15-oz can organic kidney beans, drained and rinsed
1 yellow onion, chopped
1 T minced garlic
1 1/2 T organic extra virgin olive oil
1 15-oz can organic corn, drained and rinsed
1 tsp paprika
1 tsp + 1 tsp (too much) Mexican-style chili powder
1 tsp ground cumin
1 tsp dried organic oregano
1 28-oz can diced tomatoes
1 cube vegan Rapunsel vegetable bouillon with sea salt
2 cups brown rice
4 1/2 cups water
1 medium head broccoli, washed and broken into florets
- Rinse rice. Put in put with water or in rice cooker and cook. If using a rice cooker, put the fresh broccoli on the steamer rack in the rice cooker and let it do double work. Otherwise, you will need to steam the broccoli separately.
- Heat large cast iron pot. Add olive oil and heat. Add onion and saute for five minutes or until soft and yummy aroma rises up.
- Add the beans, corn, tomatoes, and bouillon. Stir to combine.
- Add the spices and garlic, stirring to combine.
- Smell with stuffed-up nose and decide it needs more chili powder. Proceed to add enough that the chili is too spicy for Jacqui.
- Cook chili over medium heat for 20-30 minutes, to allow flavors to blend.
- Serve hot over brown rice with broccoli on the side.
- When realize that the chili is too spicy for J, give her broccoli, brown rice, and nutritional yeast, which she loves!
The chili was enough for D to have two servings, me one, and then leftovers for 3 lunches, so six big servings. Nutritional analysis from caloriecounter.com -- they give it an A. I don't know about their numbers on this one...seems like an awful lot of protein...
Serving Size: 440.7 g
Calories per serving: 873, Calories from fat: 96
Details: 48.8 g protein, 152.6 g carbs (51%), 38.5 g fiber (154%), 17.2 g sugars, 62 mg sodium (3%), 0 mg cholesterol, 10.7 g total fat (16%), 1.4 g saturated fat (7%), 35% DV Vitamin A, 58% DV Vitamin C, 24% DV Calcium, 78% DV Iron.
Highlights: Low in saturated fat; No cholesterol; Very low in sodium; Low in sugar; High in dietary fiber; High in iron; High in manganese; High in magnesium; High in phosphorus; High in thiamin.
- This is what I get for cooking chili when my nose is stuffed up from a sinus infection/cold.
- Nice thing though, rice + broccoli + nutritional yeast is still a good meal for J. :)
- This made great lunches for me this week!
- I don't trust caloriecounter's analysis on this one. The numbers seem way too high. I know my chili is good, but I don't think it's that good!