Wednesday, April 29, 2009

Veggie Chili Beans and Rice

This is a simple and delicious and nutritious meal! If your family doesn't like spicy, then leave the jalapeno out. -Kristin

2-3 T. olive oil
1 onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 large green bell pepper, chopped
1 jalapeno, seeded and minced
2 cloves garlic
1 c. brown rice, uncooked
1 T. cumin
1 T. chili powder
1 can garbanzo beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can diced tomatoes
2 c. water
1 t. salt

Shredded Sharp Cheddar Cheese, optional topping

  • Heat olive oil in large pot over medium heat. Add the onion, carrot, celery, green pepper and jalapeno and cook, stirring occasionally until softened and just starting to brown (5-10 minutes).
  • Add the garlic and stir for about 30 seconds.
  • Then add the cumin, chili powder and rice. Stir constantly for a minute or two.
  • Next, add the beans, tomatoes, water and salt. Stir well.
  • Bring mixture to a boil and then turn heat to low and simmer for about an hour.
  • Uncover, stir and enjoy. If desired serve with cheese sprinkled over top.

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