Southwest Chipotle Chili With Rice
# of Servings
6
Difficulty Rating
Easy
Ingredients
- 1-14 oz can cooked red kidney beans, rinsed and drained
- 1-14 oz can cooked white black beans, rinsed and drained
- 1-14 oz can cooked lentils, rinsed and drained
- 1-28 oz can diced tomatoes, with juice
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 medium green or yellow pepper, diced
- 1/8 cup olive oil
- 2 tablespoons Worcestershire sauce
- 1 ½ tablespoon chili powder
- 2 teaspoons Spice Depot Smoky Rib Seasoning
- 1 teaspoon cumin
- 1 teaspoon Spice Depot Spicy Sea Salt
- Few grinds Spice Depot Black Peppercorns
- Vegetable broth or water to thin, if necessary
Methodology
In a large deep pot or dutch oven, sauté onion, garlic and green or yellow pepper in oil until softened. Add spices and heat to release oils. Add remaining ingredients, stir and simmer for at least 20 minutes until thickened. Use vegetable broth or water to thin if desired.
Serve over hot white or brown rice. To spice up the rice, add one-half teaspoon Spice Depot Spicy Sea Salt and 1 teaspoon chopped fresh or one-half teaspoon dried organic parsley to the cooking water.
