Vegetable Chili with Brown Rice

Ingredients

• Kidney beans 1 cup
• Black beans 1 cup
• Diced tomatoes 1 cup
• Onion 0.5 medium
• Bell pepper 1 medium
• Olive oil 1 tbsp
• Brown rice 1.5 cups
• Chili powder 1 tsp

Method

1. Prepare the vegetables. Start by washing the bell pepper under running water. Remove the stem and seeds, then chop it into small pieces. Peel the onion and finely chop half of a medium onion.
   Tip: Use a sharp knife to make chopping easier and safer.
2. Heat olive oil and sauté onions and bell pepper. Place a medium-sized pot or deep pan on the stove over medium heat. Add 1 tablespoon of olive oil. Once the oil is warm (it will shimmer but not smoke), add the chopped onions and bell pepper. Stir occasionally and cook until the onions are translucent and the peppers soften, about 5-7 minutes.
   Tip: Keep stirring to prevent the vegetables from sticking or burning.
3. Add beans, tomatoes, and chili powder. Add 1 cup of cooked kidney beans, 1 cup of cooked black beans, and 1 cup of diced tomatoes to the pot. Sprinkle 1 teaspoon of chili powder over the mixture. Stir everything well to combine.
   Tip: If you prefer a spicier chili, you can add more chili powder or a pinch of cayenne pepper.
4. Simmer the chili. Reduce the heat to low and cover the pot with a lid. Let the chili simmer gently for about 15 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking.
   Tip: If the chili looks too thick, add a splash of water or vegetable broth to reach your desired consistency.
5. Warm the cooked brown rice. While the chili simmers, warm the 1.5 cups of cooked brown rice. You can do this by placing it in a microwave-safe bowl, covering it loosely, and microwaving for 1-2 minutes, or by reheating it gently in a pan with a little water on the stove.
   Tip: Fluff the rice with a fork after warming to separate the grains.
6. Serve the chili over brown rice. Once the chili is ready, spoon the warm brown rice onto plates or bowls. Ladle the vegetable chili on top of the rice. Serve immediately while hot.
   Tip: Garnish with fresh herbs like cilantro or a dollop of sour cream if desired.

Pro tips

• Use canned beans for convenience, but rinse them well to reduce sodium.
• Adjust chili powder to your preferred spice level gradually.