Skinny Bitch In the Kitch
2 cups dry red kidney beans
1 tablespoon refined coconut oil
2 onions, cut into 1/4-inch dice
2 cloves garlic, minced
1/4 cup chili powder
1/2 tablespoon fine sea salt
1 teaspoon pepper
1 teaspoon dried oregano
1/2 teaspoon dried sage
1/2 teaspoon ground cumin
Pinch cayenne pepper
1 (14 1/2-ounce) can chopped tomatoes
1/2 cup medium-grain brown rice
1 red, green, or yellow bell pepper, cut into 1/4-inch dice
1 carrot,, shredded
Chopped red onion, for serving (optional)
Shredded vegan cheddar cheese, for serving (optional)
Vegan sour cream, for serving (optional)
In a 4-to 6-quart stockpot, combine the beans and enough cold wter to cover by 2 inches. Cover and refrigerate for at least 8 hours or overnight. (alternately, bring to a boil over high heat, cover, remove from heat, and let sit for 1 hour).
Drain the beans, return them to the stockpot, and cover with water by 1 inch. Place the pot over high heat, bring to a boil, and reduce to a simmer.
Meanwhile, in an 8- to 10-inch skillet over medium, heat the oil. Add the onions and cook, stirring occasionally, for 4 minutes. Add the garlic, chili powder, salt, pepper, oregano, sage, cumin, and cayenne and cook for 1 minute. Add the onion mixture to the beans, along with the tomatoes and rice. Cook for 30 minutes.
Add the bell pepper and cook for 15 minutes. Add the carrot and cook for 15 minutes, until the beans and rice are tender.
Serve with red onins, shredded cheese, and sour cream, if desired.
*I use Hunt's canned fire roasted tomatoes, eliminate the rice and use 1/4 cup uncooked quinoa. Also added more veggies than the recipe calls for and addition mushrooms & zucchini's. Tossed it into a crockpot and it took 8 hours one day and then I put it in the fridge overnight and reheated it again for another 8-12 hours, part of that uncovered. It thickened up really well. It really needs a few shakes of Lu's Spice also to give it that oomph.
Serves 8
