Gluten-Free Vegetable Chili With Brown Rice Recipe

About this recipe

A hearty and flavorful gluten-free vegetable chili served over warm brown rice. Packed with protein-rich tofu and kidney beans, this dish is perfect for a satisfying dinner.

Ingredients

• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 250 g Organically Grown Green Capsicum
• 1 ltr Bertolli Extra Virgin Olive Oil
• 500 g Mangat Ram Red Rajma
• 1 kg Whole Farm Premium Brown Rice
• 200 g Hommade Tomato Puree
• 250 g Mirchi Powder (Bedagi)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 567 G Freshos Water Chestnuts In Water

Instructions

1. 1. Soak 100 g fresh water chestnuts in lukewarm water for about 3 minutes to rehydrate.
2. 2. Mince the rehydrated water chestnuts using a food processor or a knife.
3. 3. Finely chop 1 small onion, 1 orange carrot, and 1 green capsicum.
4. 4. Heat 1 tbsp Bertolli Extra Virgin Olive Oil in a large pan over medium heat. Add the chopped vegetables and stir-fry until they soften, about 5 minutes.
5. 5. Add the minced water chestnuts to the pan and mix lightly with the vegetables.
6. 6. Stir in 1 can (400 g) of hommade tomato puree, 1 can (400 g) of red rajma (drained and rinsed), 2 tsp mirchi powder, and 1 tsp Tata Salt (Vacuum Evaporated Iodised). Mix well.
7. 7. Reduce the heat to low and let the mixture simmer for about 15 minutes, stirring occasionally.
8. 8. While the chili simmers, cook brown rice according to package instructions.
9. 9. Serve the vegetable chili over the warm brown rice. Optionally, top with shredded cheese or wrap the chili in gluten-free tortillas for a different serving style.