Meatless Chili


1 large onion

A few cloves of garlic

Olive oil

1 can tomatoes (about 15 oz./400+ g.)

1 can black beans (about 15 oz./400+ g.)

Oregano

Basil

Chili powder

Cumin

Fresh cilantro/coriander (looks like flat-leafed parsley)

Salt and pepper

A few chili peppers (optional)

1½ cups arborio rice (risotto)—round Mediterranean rice that soaks up liquid

 

Saute together chopped garlic and onion in olive oil until soft.  Add tomatoes and beans, then a few shakes each of oregano, basil, cumin, chili powder, salt and pepper to taste, and a few chopped sprigs of cilantro (coriander).  Chop up a few chili peppers/hot peppers to add if you like it spicy.  When all the ingredients have cooked and blended together well, add the water you will need, bring to a boil, then rinse and add about 1½ cups of rice.  Make sure the rice is mixed in well and covered with liquid.  Cook on low for about ½ hour, until the rice is cooked.

 

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