Preparation / Directions:
Saute onions, cumin, parsley, garlic and paprika in vegetable stock in
large stock pot. Add pinto beans, tomato, and achiote and simmer for about
1 hour. Add about 4 cups of cooked brown rice and let stand for about 1
hour.
I usually make this in a crock pot. Just add sauted onions and spices to
the rest of the ingredients in a crock pot and let it cook overnight.
I add the cooked rice the next morning and leave the pot on all day.
The chili usually comes out quite runny until you add the cooked rice and
let it sit. The rice absorbes most of the moisture leaving a thick hearty
chili.
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