Name: Vegetable Chili with Garlic Rice
Yield: 4
Ingredients: 3 tbsp. Cooking oil -; 1 onion -; 5 clove garlic -; 1 tbsp. chili powder -; 2 tsp. ground cumin -; 1/2 tsp. cayenne -; 2 red or green bell peppers -; 1 zucchini -; 1 yellow squash -; 1 1/2 tsp. salt -; 2 can diced tomatoes with their juice -; 1 can black beans -; 1 1/2 c. long-grain rice -; 3 c. canned low-sodium chicken broth or homemade stock -; 3 tbsp. Chopped cilantro (optional) -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Vegetable Chili with Garlic Rice

1. 3 tbsp. Cooking oil -

2. 1 onion -

3. 5 clove garlic -

4. 1 tbsp. chili powder -

5. 2 tsp. ground cumin -

6. 1/2 tsp. cayenne -

7. 2 red or green bell peppers -

8. 1 zucchini -

9. 1 yellow squash -

10. 1 1/2 tsp. salt -

11. 2 can diced tomatoes with their juice -

12. 1 can black beans -

13. 1 1/2 c. long-grain rice -

14. 3 c. canned low-sodium chicken broth or homemade stock -

15. 3 tbsp. Chopped cilantro (optional) -

How to cook deliciously - Vegetable Chili with Garlic Rice

1. Stage

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. Stage

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. Stage

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. Stage

Stir the cilantro into the chili and serve atop the rice.

5. Stage

Wine Recommendation: A soft and spicy red Côtes du Rhône is just the thing for this chili. Its roasted raspberry and herb flavors and light tannins will highlight the various vegetables.