This is a very healthy, filling and flavorful chili dish that is kid and husband friendly if the spices are adjusted the right way (more for husband less for kids). I just love this dish because it is so easy and satisfying. Plus, this tastes even better the next day for lunch once the flavors mix so I always make extra for a quick lunch. You could also substitute quinoa for the rice for a slightly different texture and nutrient makeup.
Black Bean Chili and Rice
Serves: 4-6 servings
1 cup cooked brown rice cooked according to package directions
1 small green bell pepper, chopped
1/2 onion, chopped
1/4 cup broth or water to saute bell pepper and onion in
2 cans black beans, drained and rinsed
2 cups vegetable broth
1 cup salsa (heat of your choice)
1 can diced tomatoes (fire roasted are really good but any kind work well)
3 cloves garlic, minced
1/2 cup corn
1/2 teaspoon powdered cumin
1/2 teaspoon lime juice
1/4 teaspoon oregano
Cayenne pepper to taste (depending on heat desired and who your are serving)
Salt to taste
Chopped green or red onion
While rice is cooking saute/steam the onion and green pepper until most of the liquid is gone and the vegetables are soft in a pot.
Add the cooked rice and the rest of the ingredients except the optional toppings and cook on medium/low for about 20 minutes to blend the flavors.
Add optional toppings and ENJOY!