Prep Time
15 min
Cook Time
15 min
Yields
6 servings
A few pantry staples come together to make a hearty and comforting dish perfect for Meatless Mondays. Brought to you by Uncle Ben’s.
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ingredients
2
Tbsp (30 mL) oil
1
onion, chopped
1
red pepper, chopped
1
green pepper, chopped
4
clove garlic, minced
1
Tbsp (15 mL) chili powder
1
tsp (5 mL) each ground cumin and coriander
½
tsp (2 mL) each salt and pepper
1
can (156 mL) tomato paste
1
can (796 mL) diced tomatoes
1
cup (250 mL) vegetable broth
1
can (540 mL) kidney beans, drained and rinsed
1
cup (250 mL) corn
2
cup (500 mL) UNCLE BEN'S® Wholegrain Rice
Cheddar cheese, shredded, for serving
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directions
Step 1
Heat oil in a large saucepan set over medium heat. Add the onion, red pepper, green pepper, garlic, chili powder, cumin, coriander, salt and pepper. Cook for 10 minutes or until tender and fragrant.
Step 2
Stir in the tomato paste; cook, stirring constantly, for 3 minutes or until dark red. Add the diced tomatoes, broth and beans. Simmer for 20 minutes or until thickened. Stir the corn in during the last 5 minutes of cooking.
Step 3
Prepare the UNCLE BEN’S® Wholegrain Rice without butter or salt. Serve chili over rice with Cheddar cheese.