22 October 2010

No Meat Zone Recipes: Vegan JL’s Rice Cooker Kidney Bean Chili


JL’s Rice Cooker Kidney Bean Chili
Serves 4 - 6

  • 2T olive oil
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • dash of cayenne pepper
  • 3 shakes of red pepper flakes
  • 2 shakes of chili powder
  • 1 dash of cumin
  • S+P
  • 1 large tomato, diced
  • 14 oz can diced tomatoes with green chilis
  • 14 ox can diced tomatoes
  • 2T tomato paste
  • 1 cup low-sodium vegetable broth
  • 2 cups water
  • 1.5 cups cooked JL’s Rice Cooker Kidney Beans*

Heat olive oil over medium heat in a saute pan.  Add onion and cook for 1 minute  Add garlic and cook for another minute.  Add red and green peppers, cayenne pepper, red pepper flakes, chili powder and cumin. Salt and pepper to taste.  Cook for about five minutes.  Add the tomato.

In a large pot combine diced tomatoes, tomato paste, vegetable broth, water and cooked kidney beans.  Add vegetables from the saute pan. Add salt + pepper (if needed).  Cook on high, bringing the chili to a boil.  Reduce heat and simmer for 30 minutes.

*JL’s Rice Cooker Kidney Beans
Makes nearly 3 cups of beans

  • 1 cup dry kidney beans
  • 3 cups water
  • 1 cup of vegetable stock
  • 1 banana pepper
  • 1/4 of a large onion
  • bay leaf
  • dulse flakes
  • 2 cloves of garlic
  • 2 dashes of cayenne pepper
  • 1 T earth balance

Combine all ingredients and place in the rice cooker. Let “soak” for nine hours and then cook for 1 hour and 20 minutes on “regular” setting.

View and submit recipes at the No Meat Zone.

JL | @JLgoesvegan
Post-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now blogs about vegan cooking (and wine!) and fitness. Follow JL on her blog and Facebook.

Photo credit: JL Goes Vegan