Vegetable Chili with Garlic Rice

Photo by © Melanie Acevedo
Ingredients
- 2 red or green bell peppers, cut into 3/4-inch squares
- 1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
- 1 tablespoon chili powder
- 1 yellow squash, cut into 3/4-inch dice
- 5 cloves garlic, minced
- 1 zucchini, cut into 3/4-inch dice
- 3 tablespoons cooking oil
- + 8 more ingredients
-
- 3 cups canned low-sodium chicken broth or homemade stock
- ½ teaspoon cayenne
- 1 onion, chopped
- 1 ½ cups long-grain rice
- 2 teaspoons ground cumin
- 1 ½ teaspoons salt
- 3 ½ cups canned diced tomatoes with their juice (two 15-ounce cans)
- 3 tablespoons chopped cilantro (optional)
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 ...
Roast Chicken recipes you also might like
Moroccan Chickpea Stew Recipe

Vietnamese-style Turkey Subs Recipe

Mahi-Mahi with Lemongrass Slaw and Rice Fritters Recipe

Best Wine Deals
-
$19.9933% offGoing Forward Cabernet Sauvignon 2012
-
$16.9932% offChanning Sylvanus 2010
Comments