Vegetable and Bean Chili with Rice

This Vegetable and Bean Chili with Rice is a hearty and flavorful dish packed with colorful vegetables, protein-rich beans, and served over fluffy rice. It's a comforting meal that brings warmth and satisfaction to your table.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Canned diced tomatoes - 400 grams
• Canned kidney beans - 240 grams, drained and rinsed
• Canned black beans - 240 grams, drained and rinsed
• Vegetable broth - 500 milliliters
• Chili powder - 2 tablespoons
• Ground cumin - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cooked rice - 1 cup
• Fresh cilantro - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Stir in the diced carrot, bell pepper, and zucchini, cooking for another 5-7 minutes until they begin to soften.
4. Add the canned diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, salt, and black pepper to the pot.
5. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15-20 minutes, stirring occasionally.
6. While the chili simmers, prepare the rice according to package instructions.
7. Once the chili has thickened and the flavors have melded, serve it over the cooked rice.
8. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from various vegetables.

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