This healthy stick-to-your-ribs chili is made with two kinds of beans -- garbanzos and kidney beans -- and served over nutty brown rice. If you like it hot, chop some jalapeno pepper to taste and add it along with the onion, celery and carrot.
- 3/4 cup brown rice
- 1 tablespoon olive oil
- 4 small cloves garlic, peeled and minced
- 1 medium yellow onion, peeled and finely diced
- 2 celery stalks, washed, trimmed and finely diced
- 2 large carrots, trimmed, washed and diced
- 1 (32-ounce) can stewed tomatoes in juice
- 1 (16-ounce) can garbanzo beans, drained
- 3 cups canned kidney beans, drained (1 large 24-ounce can)
- 2 teaspoons chili powder
- 1/2 teaspoon ground black pepper
- 1/2 cup shredded reduced-fat sharp cheese
Bring 2 cups water to a boil in a medium covered saucepan. Slowly stir in rice, cover, reduce heat to low and simmer 40 minutes, or until all the water is absorbed.
Meanwhile, heat oil in a Dutch oven or large covered heavy saucepan over medium-high flame. Add garlic and saute until golden, about 30 seconds. Add onions, celery and carrots and saute, stirring frequently, until onions are soft, 3 to 4 minutes. Stir in tomatoes, garbanzos, kidney beans, chili powder and black pepper. Increase heat to high and bring to a boil, then reduce heat to low, cover and simmer 10 minutes.
Serve over the cooked brown rice and top each serving with 2 tablespoons shredded cheese.
Dutch ovens are perfect for simmering chili. Shop for a Dutch oven.
Serve This Dish With: