When it comes to chili, most people assume that the “real deal” MUST contain ground beef, and while most chili recipes are made with meat, some of the best ones aren’t. Because chili is made with beans and served with rice, you have the perfect combination of ingredients to make a complementary protein.
Complementary proteins occur when you combine two ingredients that, between them, contain all of the so-called essential amino acids. Rice and beans is a classic complementary combination and a great way for vegetarians to get enough dietary protein.
This recipe is so tasty that even meat eaters will enjoy it!
Preparation time: 20 minutes
Cooking time: 7 hours
Serves: 6 persons
- 1 medium red onion, sliced
- 1 medium green bell pepper, sliced
- 4 raw garlic cloves, crushed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- ¼ tsp ground cinnamon
- 2 cups black beans, dry, soaked overnight, and rinsed
- 2 cups dark red kidney beans, dry, soaked overnight, and rinsed
- 4 cups diced, roasted tomatoes
- 1 medium sweet potato
- 1 cup water
Put your slow cooker on Low and add all the ingredients. Stir well until all the ingredients are combined. Cover and leave for seven hours, or until the beans are tender and the sauce has thickened. Serve over rice or with tortillas.
Note: If you don’t have a slow cooker you can convert this recipe for your oven, learn how in this article.
Picture credits: Big Mountain Foods.
Nutrition per serving
- 268 calories
- 12.1 grams protein
- 51 grams carbohydrates
- 10.8 grams fiber
- 1.5 grams fat
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