Name: Vegetable Chili with Garlic Rice
Yield: 4
Ingredients: 3 tablespoons cooking oil; 1 onion (chopped); 5 cloves garlic (minced); 1 tablespoon chili powder; 2 teaspoons ground cumin; ½ teaspoon cayenne; 2 red or green 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 ½ teaspoons salt; 3 ½ cups diced tomatoes with their juice (two 15-ounce cans); 1 ⅔ cups black beans (one 15-ounce can canned, drained and rinsed); 1 ½ cups long-grain rice; 3 ½ cups chicken broth (canned low-sodium or homemade); 3 tablespoons chopped cilantro (optional)

Step 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.

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Step 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.
Step 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.
Step 4

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

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Vegetable Chili with Garlic Rice

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