RCI-SP.003.0720.001
Vegetarian Chili with Rice
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Barger Estate in Mckinney, Texas in 1997.
Prep45 min
Cook75 min
Total120 min
Servings4
Difficultyintermediate
Ingredients
- 1 large
- 1 tablespoon
- 1 tablespoon
- 1 tablespoon
- 2 tablespoons
- ½ cup
- 3 cans
- 1 large
- packets achiote2 unit
- 2 tablespoons
- 4 cups
Method
1
Heat a large pot or Dutch oven over medium-high heat. Add chopped white onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add minced garlic to the pot and stir constantly for about 1 minute until fragrant, being careful not to burn it.
3
Sprinkle cumin and paprika over the onion and garlic mixture, stirring well to coat and bloom the spices for 1-2 minutes.
4
Crumble the achiote packets directly into the pot and stir until evenly distributed throughout the mixture.
1 minutes
5
Pour in the vegetable stock and stir to deglaze the pot, scraping up any browned bits from the bottom.
2 minutes
6
Add the large can of crushed tomatoes and the hot sauce, stirring well to combine all ingredients.
7
Drain and rinse the three cans of pinto beans, then add them to the pot and stir to incorporate.
1 minutes
8
Reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until the chili thickens slightly and flavors meld.
22 minutes
9
Stir in the fresh parsley just before serving, tasting and adjusting seasonings as needed.
10
Divide the cooked brown rice among four serving bowls and ladle the warm vegetarian chili over the top.