This Chili Rice Bowl is a favorite dish at our plant-based educational seminars. It has an enticing and comforting combination of flavors. Hot, brown rice and chili on the bottom of the bowl, a cool, sweet salsa on top, and a slice of creamy avocado make for melt-in-your-mouth goodness. It’s really a delicious combination. It’s easy too. The only effort is in making the chili, and that just a couple of steps. You can buy frozen rice, and ready-made salsa, to make an easy-to-assemble meal. It’s also guest-worthy. So whether it’s family or company you’re serving, Chili Rice Bowl fits the bill.
- 1 Tbs - ground cumin seed
- 2 Tbs - chili powder
- 1 1/2 Tbs - dried bell pepper flakes
- 1/2 tsp - ground sage
- 1 medium - red onion, chopped
- 4 cloves - garlic, minced or pressed
- 4 15 oz cans - fire-roasted, crushed tomatoes
- 1 15 oz can - dark red kidney beans, drained and rinsed
- 1 15 oz can - pinto beans, drained and rinsed
- 2 cups - salsa
- 1 medium - avocado, skin and pit removed, sliced
- 6 cups - cooked brown rice
- Combine the cumin, chili powder, dried pepper, and sage in a small bowl and set aside.
- In a large pot over medium heat, sauté the onion and garlic until the onion is translucent, about 5 minutes. Add a little water or vegetable broth as needed to prevent sticking. Stir in the tomatoes, beans, and spices. Cover, reduce heat to medium-low, and cook another 10-15 minutes. Salt to taste.
- To serve, ladle a heaping cup of chili over the rice in individual bowls. Top with salsa (such as our homemade peach salsa pictured here) and avocado slices.
Nutrition (per serving): 527 calories, 75% calories from carbohydrates, 12% calories from protein, 13% calories from fat, 18.5g fiber.