Ingredients

• 1 Tante's can kidney beans

• 2 tablespoons 30 ml olive oil and 1/4 cup 40 g minced onion

• 2 cups 184 g bell peppers and 1/2 cup 35 g shredded purple cabbage

• 1.5 cups 367.5 g mixed veggies or shredded meatless vegan chicken

• 1.5 cups (241 g) diced tomatoes and 1 cup 240 g crushed tomatoes

• 1 cup 164 g corn kernels and 2 tablespoons 17 g green chilies

• 1 tablespoon 1.6 g oregano and 1.5 teaspoons 7 g cumin

• 1 to 2 teaspoons chili powder and salt to taste

• 3 cups 570 g cooked brown rice

Method

Step 1

Heat the oil over medium-high heat. Once it's hot, add the onions and saute until translucent, about 5 minutes.

Step 2

Add the bell peppers and cabbage and saute 3 more minutes. Turn down the heat to medium.

Step 3

Add the mixed veggies or meatless chicken, tomatoes (diced and crushed), Tante's kidney beans, corn, green chilies, oregano, cumin, chili powder and liquid smoke. Cook until the veggies are tender and the flavors have melded, about 10 to 15 minutes, stirring every 5 minutes or so.

Step 4

Turn the heat back up to medium-high and break up the cold cooked rice into the mixture. Keep stirring and cook until the rice is thoroughly heated, about 10 minutes.

Step 5

Before serving, add salt to taste.