Dinner: Vegetable Chili with Garlic Rice

Here are two recipes for the price of one: a garlicky rice side dish that's also delicious with chicken or shrimp, and a hearty black-bean chili that puts meatier versions to shame. Make enough chili for leftovers; it's even better the next day.

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)

Instructions

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

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