A classic take on your favorite fall recipe but with a kick! I add in enchilada sauce, green chilis, and made it plant-based. You can certainly add in extra protein but it's not necessary since it already has brown rice and black beans which is a great source of complete protein! This is a perfect idea for meal prep as it makes a huge serving and is easy! Enjoy with cornbread and you have yourself a classic winner.
Prep time: 15 minutes
Cook time: 40
Total time: 55 minutes
Serves: 8
Ingredients:
1 large sweet potato, cubed
1 red onion, diced
1 red bell pepper, diced
2 carrots, chopped
4 celery ribs, diced
2 cloves garlic, crushed
2 tbsp chili powder
1 tbsp cumin
1 tsp salt/pepper
1 can black beans 28 oz
4 oz diced green chilis
1 cup brown rice, uncooked
1 enchilada sauce red 28 oz
1 can diced tomatoes 28 oz
2 cups water or veggie broth
Method:
In a large stockpot, heat 1 tbsp avocado oil. Add onion, sweet potato, pepper, carrots, celery, and sautee for 5 minutes
Stir in your spices; chili powder, cumin, salt/pepper, and sautee for 2-3 minutes
Stir in beans, rice, chilis, sauce, tomatoes, and water
Bring to a boil then reduce to simmer for 25-30 minutes until the rice is cooked
Mix every 5 minutes
Top with cilantro, lime, greek yogurt as a sour cream substitute, red onion, and avocado
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