2 cups Heirloom Forbidden Rice
3 ½ cups vegetable stock or chicken broth for cooking. optional: use water instead of broth
1 BPA-free can kidney beans 15 oz.
1 BPA-free can pinto beans 15 oz.
About 2 cups total of cooked beans – feel free to soak and cook your own beans, however, the canned beans cut down on the prep time for this recipe
1 medium sweet yellow onion diced
2 cups deeded and diced red yellow or orange bell peppers – about 2 medium peppers
1 medium sweet potato peeled and diced
2 medium stalks celery diced
½ jalapeno seeded and finely minced
4 large cloves garlic finely minced
2 cups vegetable broth or chicken stock
1 can Muir Glen Organic Fire Roasted, Diced Tomatoes
½ teaspoon sea salt or to desired taste
2 teaspoons fresh chopped oregano
1 full teaspoon ground cumin
1 full teaspoon smoked paprika
2 teaspoons chili powder Optional: add 1 extra teaspoon if you love heat
Prepare rice according to package directions, substituting either vegetable broth or chicken stock for water.
In a large soup pot, heat olive or coconut oil over medium-high heat. Add onion, bell peppers, celery, sweet potatoes, garlic and jalapeño. Give a good stir and cook about 5 minutes.
Add oregano, cumin, smoked paprika, chili powder and sea salt. Stir and continue to cook for another 2-3 minutes.
Stir in vegetable broth or chicken stock and canned tomatoes. Bring to a boil, reduce heat to simmer and cover with lid. Allow to simmer 15-20 minutes.
Add canned beans and honey or maple syrup (if using). Adjust seasoning (salt & chili powder) to taste at this point. Stir and continue to simmer another 10-20 minutes.
Serve warm over Forbidden Rice with crumbled goat cheese and fresh, chopped cilantro.
Make a double batch and freeze for a busy night.