White Bean Chili Over Red Rice

White bean chili is a delicious and hearty alternative to traditional red chili. The nutty flavor of the rice perfectly complements the smoky, creamy, and hearty flavors of the chili.

White Bean Chili Over Red Rice

White bean chili is a delicious and hearty alternative to traditional red chili. The nutty flavor of the rice perfectly complements the smoky, creamy, and hearty flavors of the chili.

Course

Main
Prep time

20 Mins
cook time

60 Mins
servings

4
Author

@sncxkitchen

Ingredients

1 cup Lotus Foods Organic Red Rice
2 medium whole poblano peppers, washed & wiped dry
2-3 tbsp olive oil
½ cup diced onion
1 cup diced green bell pepper
3 garlic cloves, finely minced
½ tsp ground coriander
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp dried thyme
4 cups vegetable broth
15½ oz can cannellini beans, rinsed & drained
15½ oz can cannellini beans, rinsed, drained & puréed with a few tablespoons of water
1 cup frozen corn, thawed
½ cup unsweetened plant-based creamer
3 tbsp cornstarch + ¼ cup water, whisk into a slurry
½ tsp black pepper or to taste
salt to taste

Garnish

avocado slices
chopped cilantro
sliced jalapeño
lime wedges

product used in the recipe

Organic Red Rice

1

Cook rice according to instructions on package.
2

Broil the poblano peppers for 15-20 mins until charred all over, turning halfway through. Place in a large bowl and cover with food wrap. After ~10 mins, remove charred skin, seeds, and stems; dice and set aside.
3

Heat oil in a large pot over a medium heat then add the onion and sauté until fragrant.
4

Add the green bell pepper, roasted poblano peppers, and garlic. Sauté until garlic is fragrant.
5

Add the spices and herbs. Stir to combine and sauté until spices are toasty but not burnt.
6

Add broth along with the whole and puréed beans. Bring to a boil and then simmer until the bell pepper is just tender.
7

Add the corn and plant-based creamer. If you prefer a thicker consistency, add the cornstarch slurry. Simmer until the chili has thickened.
8

Season with black pepper and salt to taste.
9

Divide rice between serving bowls and top with chili, avocado, cilantro, jalapeños, and/or lime wedges.