Ingredients
3tbspcooking oil
1onion
5garlic clove
1tbspchili powder
2tspground cumin
½tspcayenne
2bell peppers,red or green
1zucchini
1yellow squash
1½tspsalt
2canstomatoes,with their juice, diced
1canblack beans
1½cupslong grain rice
3cupschicken broth,low sodium, canned
3tbspcilantro,chopped, optional
Preparation
In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until translucent. Stir in ⅓ of the garlic, the chili powder, cumin, and cayenne and cook for about 1 minute, until fragrant, stirring.
Add the bell peppers, zucchini, yellow squash and 1 teaspoon of the salt. Cook, stirring occasionally, for about 5 minutes, until the vegetables start to soften.
Add the tomatoes and simmer, stirring occasionally, for 20 minutes. Stir in the beans and simmer for about 5 minutes longer, until the vegetables are tender.
In a medium saucepan, heat the remaining tablespoon of oil over moderately low heat. Add the remaining garlic and the rice. Cook, stirring, for about 2 minutes, until the rice is almost opaque.
Add the broth and the remaining ½ teaspoon of salt and bring to a simmer. Reduce the heat to low and cook, covered, for about 20 minutes, until the rice is tender.
Stir the cilantro into the chili and serve atop the rice. Enjoy!
