Vegetable Chili With Garlic Rice |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
3 tablespoons cooking oil |
1 onion, chopped |
5 garlic cloves, minced |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1/2 teaspoon cayenne |
2 bell peppers, cut into 3/4-inch squares |
1 zucchini, cut into 3/4-inch dice |
1 yellow squash, cut into 3/4-inch dice |
1 1/2 teaspoons salt |
3 1/2 cups canned diced tomatoes with their juice (two 15-ounce cans) |
1 2/3 cups drained and rinsed canned black beans (one 15-ounce can) |
1 1/2 cups long-grain rice |
3 cups canned low sodium chicken broth or 3 cups homemade stock |
3 tablespoons chopped cilantro (optional) |
Directions:
1. In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in one third of the garlic, the chili powder, cumin, and cayenne and cook until fragrant, stirring, about 1 minute. Add the bell peppers, zucchini, yellow squash, and 1 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
2. Add the tomatoes and simmer, stirring occasionally, for 20 minutes. Stir in the beans and simmer until the vegetables are tender, about 5 minutes longer.
3. Meanwhile, in a medium saucepan, heat the remaining tablespoon of oil over moderately low heat. Add the remaining garlic and the rice. Cook, stirring, until the rice is almost opaque, about 2 minutes. Add the broth and the remaining 1/2 teaspoon of salt and bring to a simmer. Reduce the heat to low and cook, covered, until the rice is tender, about 20 minutes.
4. Stir the cilantro into the chili and serve atop the rice.
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