Ingredients
Units
Scale
- 29 oz. can of diced tomatoes
- 19 oz. can of red beans - drained
- 1 jalapeño - chopped with seeds
- 3 cloves of garlic - chopped
- 1 pint of mushrooms - sliced
- 1 bell pepper (any color) - grilled and sliced
- 1 red onion - sliced thin
- 1 handful of Italian parsley - chopped
- 1/4 cup of raisins - chopped
- 2 tbs. of honey
- 2 tbs. of balsamic vinegar
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. ground cumin
- 1 tsp. curry powder
- 1/2 tsp. turmeric
- 1/2 tsp. paprika
- Olive oil
- Avocado for garnish
- 2 cups of uncooked rice - prepared as directed
Instructions
- In a small cast iron frying pan grill the pepper on all sides; let cool and slice
- Heat a cast iron saucepot with 2 tbs. of olive oil. Add the garlic, onion, mushrooms, jalapeño and Italian parsley; sauté until the onion is softened and the garlic is fragrant.
- Add the seasonings, sliced pepper and tomatoes; continue to simmer on a low heat.
- Add the raisins and beans and simmer on a low heat for about 25 – 30 minutes.
- Add the balsamic vinegar and honey.
- Plate the rice and topped with the chili, avocado and drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
