Simple Southwest Chili & Rice

This simple & flavorful meal
is hearty and satisfying!

Ingredients:

1 pound ground turkey, chicken or beef

1 onion, chopped

3 cloves garlic, minced or pressed

1 1/2 cups chicken, vegetable or beef broth

6 ounces tomato paste

1 (15 ounce) can diced tomatoes

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano leaves

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon black pepper

4 - 4 1/2 cups cooked rice

Optional Garnishes:

cheddar or jack cheese, finely grated

sour cream

cilantro leaves, chopped

Method:

Brown the meat over medium heat in a large pot, or Dutch oven. (Drain off any excess fat.)

Push the meat to one side. Add the onion and garlic and saute for 3 to 4 minutes or just until softened. 

Stir in the broth, tomato paste, tomatoes and beans. Sprinkle the spices over the other ingrdients and stir to mix in. Once the chili begins to bubble, reduce the heat to low. Cover and simmer for 20 to 30 minutes, stirring occasionally.

While the chili is simmering, cook the rice according to the package directions. Scoop 3/4 of a cup of rice into each serving bowl. Ladel 1 1/2 cups of chili on top of each serving of rice. If desired, top each serving with grated cheese, a dollop of sour cream and chopped cilantro. Makes 6 servings.

Notes:

This delicious chili has just the right amount of spice to be flavorful, but not burning. Serve with tortilla chips, rolls or galic bread.