Nutty Chili Bowl

I don’t usually make dinner on Thursdays, because it’s a yoga night for me.  But, due to a little head injury, I’ve been off my mat this week.  So, I got home tonight having had no thoughts about what to make for dinner, but with the task staring me in the face.  I whipped up this dish in about 30 minutes and it was very well received by the fam.  I have given 1/2 amounts from what I made below, as I assume most people aren’t cooking for 7 (including multiple teens).

1 medium onion diced
2 stalks celery diced
1 large can (40 oz) kidney beans
1 small can diced tomatoes
2 cups frozen corn
1 cup Texmati rice
2 T. olive oil
1 t. hot sauce
1/2 t. red pepper flakes
1 T. cumin
1/2 t. sea salt
2 T. peanut butter (smooth)
shredded vegan cheese (optional)
vegan sour cream

Place 1 T olive oil, onions, celery, cumin, salt, and red pepper flakes in large pan on medium heat and saute until onions and celery are soft.  Drain beans and add beans and tomatoes to pan.  Simmer.  While that is cooking, put 1 3/4 cups water, 1 cup Texmati rice, and 1 T olive oil in a separate pan.  Bring to a boil.  Stir once, cover tightly, and reduce heat to a simmer.  That will cook for about 15 minutes.  After bean mixture has simmered for a few minutes, add corn, hot sauce, and peanut butter.  Stir and continue to cook over medium heat until corn is heated through.  By this time, rice should be done.  Add rice to bean mixture, stir, and allow to cook on low for 5-10 minutes or until you are ready to serve.  Serve in a bowl with optional vegan (or regular) shredded cheese and sour cream.  Filling, hearty, and pretty good for you.

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