Ingredients

1 Tablespoon vegetable oil
1 onion, chopped
1 carrot, chopped
1 Tablespoon minced jalapeño pepper or green bell pepper 2 cloves garlic, minced or 1/4 teaspoon garlic powder

2–3 Tablespoons chili powder
1/2 teaspoon cumin
2 (14 ounce) cans diced tomatoes with juice
2 (15 ounce) cans red kidney beans, drained and rinsed

1/4 cup rice (optional)
1 cup corn

 

 

 

 

 

Directions

1. In large pan, heat oil over medium heat. Add onions, carrots, jalapeños or green pepper, garlic, chili powder and cumin. Cook and stir until onions are soft.

 

2. Add tomatoes, beans and rice and corn. Cook on high heat until the chili begins to bubble. Turn heat to low and simmer, uncovered for about 15 minutes until rice is cooked. Stir occasionally.