Share this page:

Sriracha-Spiced Vegan Chili with Coconut Rice

Compliments of Mya Z. - Chili Cook-Off Winner 2012 ( Shadyside )

Prep Time: 30 min.
Cooking Time: 40 min.


2 cups uncooked jasmine rice
(2) 15 oz. cans coconut milk
1 cup diced onion
2 tbsp. oil
2  medium green bell pepper, seeded and diced
1  medium yellow bell pepper, seeded and diced
2  cloves garlic, minced
14-16 oz. block extra firm tofu, drained and crumbled
2 tbsp. tomato paste
2 tbsp. light soy sauce
1 cup vegetable broth
15 oz. can kidney beans, drained
15 oz. can garbanzo beans, drained
¼ cup sriracha sauce
1 cup tomato sauce
1 tbsp. smoked paprika
½ tbsp. dried oregano
½ tbsp. cumin
½ tbsp. coriander
2 oz. unseasoned rice wine vinegar
15 oz. can diced tomatoes in juice
2  large vine-ripe tomatoes, diced
1  bunch scallions, thinly sliced for garnish
  salt and pepper to taste


Using electric rice cooker or in a covered saucepan over stove top, cook rice in coconut milk over medium-low heat for 15-20 minutes until tender. In a large pot, cook onion in oil over medium heat for about 30 seconds. Add peppers, garlic and tofu; cook until tofu is golden, about 5 minutes. Mix in tomato paste and soy sauce. Add vegetable broth and bring to a gentle boil. Gradually add remaining ingredients, allowing heating time between ingredients. Simmer, covered, on medium-low heat for 15-20 minutes. Serve chili with coconut rice and scallions.

Copyright © Giant Eagle®, Inc. All Rights Reserved.