Yield
4

Here are two recipes for the price of one: a garlicky rice side dish that's also delicious with chicken or shrimp, and a hearty black-bean chili that puts meatier versions to shame. Make enough chili for leftovers; it's even better the next day.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir the cilantro into the chili and serve atop the rice.

Step 5

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.

Quick from Scratch Vegetable Main Dishes

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Ratings & Reviews

KristinNicole's Review

lostatredrock
November 08, 2010
Absolutely loved this recipe. I decided to try it out, instead of using two peppers of either red or green I added one red, one green and one yellow bell pepper. This dish was fragrant with spices and was just the right temperature in heat. I didn't use chili pepper as I couldn't find it but I used Paprika instead which was just has flavorful. I made the rice in a rice cooker with brown rice and I really couldn't taste the garlic flavor, the vegetable chili was so flavorful as it was that it would have not made a difference in the rice.I will definitely be making this dish again. xo kristin nicole http://soapnights.com

lostatredrock's Review

KristinNicole
September 07, 2010
We gave this recipe a try earlier this week and loved it! We did make a couple of changes to utilize some vegetables we had received from a local farm this week, we substituted some diced jalapenos and chili peppers for the about half of the chili powder the recipe called for. Also we added a collection of heirloom tomatoes to the canned tomatoes, this added a whole bunch of color to the recipe. In serving we added a small amount of cheddar cheese and some crumbled tortilla chips. We will be making it again for certain.