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.