Chunky Vegetable Chili with Rice
I had a chili very similar to this while on an epic cycling trip through Scotland. We stopped at the only pub in the middle of the Isle of Lewis and Harris, super hungry and cold, and the owners made me this amazing chili! If you're ever on the Isle of Lewis and Harris be sure to go to the Loch Erisort Inn! Until then, you can make this chili and dream of being on the beautiful island!
1 can black beans, drained 1 can pinto beans, drained 1 can white beans, drained 1/2 red onion, chopped 2 cloves garlic, minced 2 cups vegetable broth 3 cups assorted vegetables: bell pepper, onion, carrot, zucchini, mushroom, chopped 1 can tomato sauce 3 tbsp chili powder 3 tbsp cumin 1 cup brown rice 1/2 cup fresh cilantro (optional), chopped
Mix and Simmer
Drain all the beans and add to a large pot with the chopped red onion and garlic. Add in 2 cups of vegetable broth and bring to a gentle simmer.
Chop the Vegetables
Chop the assorted vegetables into large chunks. When done, add to the large pot with 1 can of tomato sauce, 3 tbsp of chili powder, and 3 tbsp of cumin. Continue to simmer.
Mix in the Rice
After about 5 more minutes, add 1 cup of brown rice and stir to mix in. Continue cooking for about 30 minutes, stirring often to keep the rice from sticking to the bottom of the pot. Once the rice and vegetables are soft, add a 1/2 cup of chopped cilantro (optional) and serve!