Vegetable Chili with Garlic Rice

Vegetable Chili with Garlic Rice
Photo by © Melanie Acevedo

Ingredients

  • 3 cups canned low-sodium chicken broth or homemade stock
  • 3 tablespoons chopped cilantro (optional)
  • 1 yellow squash, cut into 3/4-inch dice
  • 2 red or green bell peppers, cut into 3/4-inch squares
  • 2 teaspoons ground cumin
  • 1 zucchini, cut into 3/4-inch dice
  • 3 ½ cups canned diced tomatoes with their juice (two 15-ounce cans)
  • + 8 more ingredients
    • 1 tablespoon chili powder
    • ½ teaspoon cayenne
    • 1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
    • 1 ½ cups long-grain rice
    • 5 cloves garlic, minced
    • 3 tablespoons cooking oil
    • 1 onion, chopped
    • 1 ½ teaspoons salt

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 ...

View full recipe at My Recipes

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