Recipe: Chinese Cowboy Chili

IngredientsIngredients: Rice
  • 2 cups Heirloom Forbidden Rice

  • 3 ½ cups vegetable stock or chicken broth for cooking. optional: use water instead of broth

Ingredients: Chili
  • 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

  • 2 Tablespoons extra-virgin olive oil or coconut oil

  • 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

Optional: 1 Tablespoon honey or maple syrup (I like a quick of sweetness to balance out the acidity in the tomatoes and the jalapeño in this dish) Directions:
  1. Prepare rice according to package directions, substituting either vegetable broth or chicken stock for water.

  2. 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.

  3. Add oregano, cumin, smoked paprika, chili powder and sea salt. Stir and continue to cook for another 2-3 minutes.

  4. 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.

  5. 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.

  6. Serve warm over Forbidden Rice with crumbled goat cheese and fresh, chopped cilantro.

  7. ENJOY!

Recipe Notes

Make a double batch and freeze for a busy night.

#recipe #lotusfoods #vegetarian


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