This family or student essential is as instantly pleasing to the taste buds as it is nutritious, filling, warming and vegan.
Place the chili peppers in boiling water for 30 minutes. Drain and puree in a blender with coriander and ½ cup (125mL) stock.
In a large casserole, heat vegetable oil for 30 seconds before adding in onions, celery, and carrots. Stir for 5 minutes.
Add Dainty Brown rice, garlic, oregano, cumin, peppercorns, and salt. Stir for 1 minute.
Add the canned tomatoes, and bring to a boil.
Add the red kidney beans, remaining 1 ½ cups (375mL) of stock and pureed peppers – leave to simmer on low for a minimum 2 hours.
30 minutes prior to serving, add corn, bell pepper, and jalapeno peppers.
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