I have a new project that I’m working on that I’m SO excited about but can’t talk about quite yet (don’t worry, mom, I told you already). In the meantime, I can tell you it involves this: delicious food. And that’s all you really care about anyway, isn’t it?
This chili should come with a warning: contains colon cleansers. Get my drift? Don’t eat more than one heaping bowl if you’re like, going on a date or something and you prefer not to asphyxiate said date with vicious flatulence.
Do you guys read other food blogs that talk about flatulence? No? Well then I win!
On the menu:
Vegan chickpea chili over rice
Serves 5
2 cups jasmine rice
4 cups water
Salt
1 Tbsp olive oil
1 small yellow onion, finely chopped
1 red bell pepper, seeded and roughly chopped
1 28-oz. can crushed tomatoes
1 tsp chili powder (chipotle chili powder if you can find it)
1/2 tsp ground cumin
Fresh ground black pepper
1 15-oz. can chickpeas, drained
1 15-oz. can kidney beans, drained
In a medium pot over medium heat, add the olive oil, the chopped onion, and the red pepper and sautee until the vegetables soften, around 10 – 15 minutes. Add the tomatoes, the cumin, and the chili powder and stir to combine. Let simmer over low heat for 20 minutes.
While the tomatoes are simmering, make the rice according to the package.
Season tomatoes with salt and pepper. Add chickpeas and kidney beans and cook over low/medium heat until beans are heated through, around 15 – 18 minutes. Put rice in bowls and serve chili over the top.
Lauren E. is a food writer and recipe tester living in New York City. She is a regular contributor to Yumm.com and has been featured on The Martha Stewart Show.