Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons 30 ml olive oil (***sauté in water instead)
  • 1/4 cup 40 g minced onion (or 1 cup [151 g] julienned, if you love onions)
  • 2 cups 184 g julienned bell peppers
  • 1/2 cup 35 g shredded purple cabbage
  • 1 1/2 cups 367.5 g mixed veggies or shredded meatless vegan chicken (*gluten free and/or **soy free)
  • 1 14.5 ounces [411 g] can or 1 1/2 cups (241 g) diced tomatoes
  • 1 cup 240 g crushed tomatoes (or 2 tablespoons [42 g] tomato paste plus 3/4 cup [177 ml] water)
  • 1 15.5 ounce [440 g] can kidney beans
  • 1 cup 164 g corn kernels
  • 2 tablespoons 17 g green chilies
  • 1 tablespoon 1.6 g oregano
  • 1 1/2 teaspoons 7 g cumin
  • 1 to 2 teaspoons chili powder (to taste)
  • 1/4 to 1/2 teaspoon liquid smoke (to taste)
  • 3 cups 570 g cooked brown rice
  • Salt (to taste)

Instruction

  • Heat the oil over medium-high heat. Once it's hot, add the onions and sauté until translucent, about 5 minutes.
  • Add the bell peppers and cabbage and sauté 3 more minutes. Turn down the heat to medium.
  • Add the mixed veggies or meatless chicken, tomatoes (diced and crushed), kidney beans, corn, green chilies, oregano, cumin, chili powder and liquid smoke. Cook until the veggies are tender and the flavors have melded, about 10 to 15 minutes, stirring every 5 minutes or so.
  • Turn the heat back up to medium-high and break up the cold cooked rice into the mixture. Keep stirring and cook until the rice is thoroughly heated, about 10 minutes.
  • Before serving, add salt to taste.