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
Optional toppings:
Chopped tomatoes
Chopped green or red onion
Chopped avocados
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!
I’m a big black beans and rice fan – yummy!
This looks awesome! Can’t wait to try it!
Thanks, it is one of my picky husband’s favorites and he will even eat it for leftovers.
I just found this blog via the flickr vegan food pool and, omg, I just made an almost exactly version of this for the second time this week. I added shredded zucchini for an interesting texture and cooked the rice in the soup, ’cause I’m lazy. It is a great recipe. :o)
I love the smell and taste of Oregano when added in some recipes.*-`