Vegan Black Bean Chili over Rice
1 cup white rice
1 1/3 cups vegetable stock
3 teaspoons olive oil
1 medium onion, diced
1/2 red pepper, diced
1 large carrot, grated finely
1 clove garlic, minced
1/2 tablespoon chili powder
1 teaspoon cumin
1 (15 ounce) can fire roasted tomatoes
1 cup vegetable stock
2 (15 ounce) cans black beans
1 cup frozen corn or 1 (14 ounce) can mexicorn
salt and pepper, to taste
1. Cook rice according to package directions. Over medium high heat, heat olive oil until it ripples or it starts to waft a little smoke.
2. Add onions, peppers, and carrots and cook until tender. Add garlic and cook for 30 seconds. Add chili powder and cumin and cook 1-2 minutes.
3. Add tomatoes, vegetable stock, black beans, and corn, bring to a boil.
4. Turn heat down to medium or medium low and simmer for 15 minutes. Salt and pepper, to taste. Serve chili over the rice.
Source of recipe: I was playing around in the kitchen, and came up with a combo of a couple of recipes I had already, and it is the best vegan chili I have ever had.