- 3 tablespoons cooking oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne
- 2 red or green bell peppers, cut into 3/4-inch squares
- 1 zucchini, cut into 3/4-inch dice
- 1 yellow squash, cut into 3/4-inch dice
- 1 1/2 teaspoons salt
- 3 1/2 cups canned diced tomatoes with their juice (two 15-ounce cans)
- 1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
- 1 1/2 cups long-grain rice
- 3 cups canned low-sodium chicken broth or homemade stock
- 3 tablespoons chopped cilantro (optional)
How to Make It
In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in one third of the garlic, the chili powder, cumin, and cayenne and cook until fragrant, stirring, about 1 minute. Add the bell peppers, zucchini, yellow squash, and 1 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Add the tomatoes and simmer, stirring occasionally, for 20 minutes. Stir in the beans and simmer until the vegetables are tender, about 5 minutes longer.
Meanwhile, in a medium saucepan, heat the remaining tablespoon of oil over moderately low heat. Add the remaining garlic and the rice. Cook, stirring, until the rice is almost opaque, about 2 minutes. Add the broth and the remaining 1/2 teaspoon of salt and bring to a simmer. Reduce the heat to low and cook, covered, until the rice is tender, about 20 minutes.
Stir the cilantro into the chili and serve atop the rice.
Wine Recommendation: A soft and spicy red Côtes-du-Rhône is just the thing for this chili. Its roasted raspberry and herb flavors and light tannins will highlight the various vegetables.