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INGREDIENTS

  • 2 tbsp extra virgin olive oil⁣
  • ⁣1 onion, diced⁣
  • ⁣1 red pepper, diced⁣
  • ⁣5 cloves garlic⁣
  • ⁣28 oz diced tomatoes⁣
  • ⁣19 oz (1 can) black beans, drained + rinsed⁣
  • ⁣19 oz (1 can) navy beans, drained + rinsed⁣
  • ⁣250g barley, spelt & lentil blend⁣
  • ⁣500 ml water⁣
  • ⁣4 tbsp chili powder⁣
  • ⁣2 tbsp raw cacao powder⁣
  • ⁣2 tsp cumin⁣
  • ⁣1 tsp smoked paprika⁣
  • ⁣1 tsp salt (or more, give it a taste and decide)⁣

⁣⁣⁣Serve with:⁣

  • ⁣1 can Palmini rice, drained + rinsed⁣
  • ⁣jalapeños, sliced⁣
  • ⁣avocado, sliced⁣
  • ⁣coriander, fresh⁣
  • ⁣toasted corn tortillas⁣

INSTRUCTIONS

  1. ⁣In a large pot, heat olive oil over medium-high heat. Add garlic and cook until fragrant. ⁣
  2. ⁣⁣⁣Add onion and cook for a minute or two before adding pepper. ⁣
  3. ⁣⁣⁣Cook mixture until veggies have softened and onion is translucent. ⁣
  4. ⁣⁣⁣Add remaining ingredients and bring to a boil. Reduce and simmer for 15-20 minutes. ⁣
  5. ⁣⁣⁣I used a blend of barley, spelt and lentils that cook in 10 minutes, but you can substitute with just barley or lentils. If you do, you’ll want to simmer for longer. ⁣
  6. ⁣⁣⁣Once sauce has thickened and grain blend is tender, gently heat Palmini rice in a frying pan until heated through. ⁣
  7. ⁣⁣⁣Serve chili hot with rice, jalapeño, avocado, coriander and toasted corn tortillas. ⁣

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