This protein-packed chili with black wild rice is not only delicious, but it's also a nutritious meal that can benefit your health in many ways. The combination of protein-rich ingredients like beans, tofu, and quinoa make this chili a great option for vegetarians and vegans who are looking to boost their protein intake. Additionally, black wild rice is packed with antioxidants, fiber, and essential minerals like magnesium and zinc, which can help support digestive health, immune function, and overall wellbeing. Eating a diet rich in plant-based protein and fiber has also been linked to a reduced risk of chronic diseases like heart disease, type 2 diabetes, and certain types of cancer. So not only is this chili a tasty and satisfying meal, it's also a great way to nourish your body and support your health.
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, peeled and chopped
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup seitan, chopped
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Black wild rice (for serving)
Instructions:
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In a large pot over medium heat, heat the olive oil. Add the onion and garlic and cook until softened, about 5 minutes.
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Add the chopped carrots, black beans, chickpeas, and seitan to the pot. Stir well.
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Add the crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
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Bring the chili to a boil, then reduce the heat to low and let it simmer for about 30 minutes or until the carrots are tender.
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Taste the chili and adjust the seasoning with salt and pepper as needed.
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Serve the chili hot, garnished with fresh cilantro and alongside black wild rice.