Here's a great recipe for any time of the year - it's colorful, filling and super tasty! It's also pretty simple to make - and easy on the pocket book :) Enjoy!
Vegetarian Chili - adapted from Michael Smith's Chef at Home recipe
1 Tbsp of Olive Oil
3-4 cloves of garlic (or really as much as you want!)
1 Tbsp of chili powder
1/2 Tbsp of cumin
1/2 Tbsp of oregano
1 cup kidney beans
1/2 cup long grain brown rice
2 cups of chicken broth - my favorite brand is Pacific
1.5 cups of water (more or less depending on how thick you want it)
1/2 can of tomatoes
1/2 can tomato paste
1 cup of corn
Salt & Pepper to taste
Dash of hot sauce if you like it spicy!
1. Heat Olive Oil and cook onions, garlic and carrots until fragrant - about 5 minutes.
2. Add spices and cook for 1-2 minutes
3. Stir in tomatoes, tomato paste, beans, chicken broth, water and rice. Cook for about 35-40 minutes until rice is tender on low heat.
4. Stir in corn and add salt and pepper and let corn warm through (about 5 minutes).
That's it! It's a great item to freeze for quick lunches and stores well in the fridge :)
** you could make it vegan by subbing vegetable broth for chicken broth**