Kooking with Ken

Chilly with Garbanzo, Corn, and Squash

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A satisfying meatless chili.

1 cup brown rice
1 tablespoon olive oil
1 small green pepper, chopped
1 small yellow onion, chopped
1 small jalapeno pepper, seeded and minced (optional)
1 can (14 oz.) corn
1 can (14 oz) garbanzo beans (chickpeas), rinsed an drained
1 can (14 oz) diced tomatoes
1 can (14 oz) tomato sauce
1 cup butternut squash, peeled and cut into 1/2 inch cubes
2 Tablespoon chili pepper
2 teaspoons cumin powder
2 cups cooked rice
1/3 cup shredded cheddar cheese

  1. Prepare vegetables.
  2. Begin cooking rice according to package.
  3. Using a large Dutch oven, heat olive oil.
  4. Sauté green pepper, onion, (optional) jalapeno, and corn for 5 minutes.
  5. Add beans, tomatoes, tomatoes, tomato sauce, squash, chili powder, cumin.
  6. Bring to a boil then reduce heat and simmer for 20 minutes, partially covered, stirring occasionally.
  7. To serve, scoop rice onto plate and cover with a scoop of chili.
  8. Garnish with sprinkling of cheese.
  9. Refrigerate leftovers


This page last updated: Wednesday, 01-Feb-2017 02:16:56 EST
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This site maintained by Kenneth A. Larson.
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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