Happy New Year Chili
Ingredients
1 large yellow onion, chopped
5 garlic cloves, minced
2 celery ribs, chopped
1 chiptole pepper in adobo sauce, minced -these are found in a can, freeze the remainder for future use
2 tablespoons tomato paste
1 small red bell pepper, seeded and chopped
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried mexican oregano
1/2 cup uncooked long-grain brown rice
1 can black-eyed peas, drained and rinsed
1 can dark kidney beans, drained and rinsed
2 - 15 ounce cans fire-roasted diced tomatoes with their juices
1 collard leaf, coarsely chopped, kale can be substituted for collards
4 cups Vegetable Stock or water
chipotle hot sauce for serving
optional garnish suggestions: cilantro, avocado, Cashew Sour Cream
Instructions
Heat medium size skillet over medium heat. Add onion, garlic, and celery and saute until softened, about 5 minutes. Stir in rice, kidney beans, black-eyed peas, collards, chipotle pepper, tomato paste, bell pepper, chili powder, cumin, and oregano and bring to a simmer. Cover and reduce heat to a low simmer and cook for 1 hour, stirring occasionally.
Taste and adjust seasonings if needed. Serve hot with garnishes and hot sauce.
Notes
Once all ingredientsa are combined, transfer to a slow cooker, cover and cook on low for 4-6 hours.