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Cooking Thin's Chili on Rice

Source of Recipe

Kathleen Daelemans, Food TV Network's Cooking Thin


List of Ingredients

3 teaspoons olive oil
1 medium onion, diced
1/2 red bell pepper, diced
1 large carrot, shredded or diced
1 clove minced garlic
1/2 tablespoon chili powder
1 teaspoon ground cumin
15 ounces whole or chopped tomatoes
1 cup broth (chicken, veg or tomato juice)
28 ounces black beans
1 ear corn, kernels removed
prepared rice


Recipe

In a large pot, heat the olive oil over medium high heat. Add the onions, peppers, carrot, and garlic, cook stirring often, until vegetables are tender, about 5 minutes. Add chili powder and cumin, and cook 1 to 2 minutes more or until they smell delicious.

Add the tomatoes, broth, black beans and corn to the pot with the vegetables. Bring to a boil, reduce to a simmer. Cook 10 to 20 minutes, until flavors are well combined. Taste and adjust seasonings with salt and pepper. Serve over rice. Note: If the chili seems too thick, thin out with water or chicken stock.

Perfect Microwave Rice:
2 cups long grain rice
3 1/2 cups water or stock
1 1/2 teaspoons butter or oil
Salt and freshly ground black pepper
Place all ingredients in a large glass measuring or any microwave safe bowl. The rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving. Yield: 6 to 8 servings