How To Make Vegetable Chili with Garlic Rice
Sweet bell peppers, crispy zucchini, and black beans are simmered in a rich tomato sauce, and served over robust garlic rice, to make this vegetable chili!
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!
- Calories: 618.74kcal
- Fat: 14.64g
- Saturated Fat: 1.75g
- Trans Fat: 0.04g
- Monounsaturated Fat: 8.12g
- Polyunsaturated Fat: 4.02g
- Carbohydrates: 104.17g
- Fiber: 14.46g
- Sugar: 9.96g
- Protein: 19.70g
- Cholesterol: 5.40mg
- Sodium: 1423.04mg
- Calcium: 161.95mg
- Potassium: 1473.87mg
- Iron: 5.76mg
- Vitamin A: 168.77µg
- Vitamin C: 111.27mg
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