Chef Angela, from Baldanza Café in New Canaan, shares how to make one of her bestselling dishes: vegetarian chili.

10 servings

1 tablespoon olive oil
1 cup chopped sweet onions
1 tablespoon minced garlic
1/4 cup chopped red and yellow bell peppers
4 cups of organic red rice
1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can cannelloni beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon of salt
1 tablespoon of pepper
2 tablespoon cumin
1/2 tsp cayenne
3 tablespoons of tomato paste
1 tablespoon Dijon mustard

Directions:

Add rice to mixture with eight cups of water, bring to a boil and then simmer for 30 min. until rice is tender. Add all the dry ingredients, and the tomato paste, mustard and plum tomatoes. At the very end add the canned cannelloni beans. If using soaked beans please cook in boiling salted water separately until tender and add those at the end.
In a large skillet sauté onions, garlic and bell peppers over medium heat until onions are translucent.