Vegetarian Chili with Avocado and Jasmine Rice
Meatless chili built on black beans, bell peppers, and tomatoes, simmered with spiced aromatics until creamy. Served over jasmine rice with fresh cilantro, sliced avocado, sour cream, and raw red chili for heat and freshness.
Ingredients
- 1 ½ cups jasmine rice
- 2 avocado, whole
- 2 bell pepper, multicolor
- 2 pack black beans, canned
- 2 point pepper, red
- ¼ oz spice blend, Hello Fiesta brand
- 4 garlic clove
- ⅛ cups balsamic cream
- 2 pack tomato, canned, diced
- ¾ cups sour cream
- ¼ oz vegetable broth powder
- 2 red chili, whole
- 2 onion, red
- ⅓ oz cilantro, fresh, flat-leaf
- ⅛ oz chili flakes, mild
- 1 pinch salt
- 1 pinch pepper
- 2 ½ cups water
- 2 tbsp oil, rapeseed preferred
Instructions
- 1
Heat water in kettle. Pour into small pot, salt, stir in rice and bring to boil. Cover, reduce to low heat and simmer 10 minutes. Remove from heat and let stand covered 10 minutes.
- 2
Halve onions and slice thinly. Halve point peppers and bell peppers, remove seeds, and slice into strips. Drain black beans in sieve and rinse with cold water until water runs clear.
- 3
Heat oil in large pot over high heat. Sauté onion and pepper strips 2 to 3 minutes. Press in garlic, add spice blend, and cook together 1 minute. Season with salt and pepper.
- 4
Add black beans, canned tomatoes, vegetable broth powder, and balsamic cream. Simmer on low heat 25 to 30 minutes until peppers are soft and chili is creamy. Adjust seasoning with salt, pepper, and mild chili flakes.
- 5
Finely chop cilantro. Slice parsley leaves thinly. Halve red chili, remove seeds, and slice into strips. Halve avocados, remove pit, and slice flesh into strips. Season sour cream with salt and pepper.
- 6
Fluff rice with fork, fold in chopped cilantro, and distribute among plates. Ladle chili alongside. Top with chopped chili and parsley. Serve with avocado slices and dollop of seasoned sour cream.
Tips
Use rapeseed oil for sautéing; it has high smoke point and neutral flavor.
Rinse canned beans thoroughly until water runs clear to reduce sodium and digestive issues.
Use parsley sparingly and not daily; cilantro can substitute in larger amounts.
Chili flesh burns easily; wear gloves and avoid touching face when handling.
Good to Know
Refrigerate chili in airtight container up to 4 days. Freeze up to 3 months. Rice best served immediately; store separately if keeping overnight.
Prepare chili through simmering step day before. Reheat gently on stovetop before serving. Rice must be cooked fresh.
Serve chili hot over warm jasmine rice. Top with cold avocado slices and chilled sour cream for textural contrast.
Common Mistakes
Do not skip rinsing canned beans to avoid excess sodium and potential digestive discomfort.
Do not exceed 30 minutes simmering to avoid mushy peppers and broken-down texture.
Do not skip cooling rice 10 minutes covered to avoid mushy, overcooked grains.
Do not add avocado until plating to avoid browning and bitter oxidation.
Wear gloves when handling red chili to avoid capsaicin burning skin and eyes.