Ingredients:
1 tablespoon olive oil
1 small sweet yellow onion, chopped
2 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons light brown sugar or natural sweetener
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/8 teaspoon cayenne
One 28-ounce can diced tomatoes, undrained
One 6-ounce can tomato paste
2 cups apple juice
One 4-ounce can diced hot green chilies, drained
3 cups cooked or two 15-ounce cans kidney beans, drained and rinsed
2 cups vegetarian burger crumbles (such as Yves ground round)
6 cups freshly cooked aromatic rice (like jasmine or basmati)
1/4 cup slivered almonds, toasted for garnish
Preparation:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder, brown sugar, cumin, cinnamon, salt, and cayenne. Add the tomatoes and juice, tomato paste, apple juice, chilies, and beans. Stir to combine and bring to a boil. Reduce the heat to low, stir in the burger crumbles, and simmer for 30 minutes.
2. Serve over the rice, garnished with the almonds.
SERVES 6
TAKEN FROM:
“Vegan Plant: 400 Irresistible Recipes with Fantastic Flavors from Home and Around the World” by ROBIN ROBERTSON
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