Kat'S Hot & Spicy Chili

• Olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 15.5-oz cans kidney beans
• 2 14.5-oz cans diced tomatoes
• 6 oz tomato paste
• 1 15.5 oz can chickpeas (garbanzo beans)
• A handful of mushrooms, chopped
• 1 15 1/4 oz canned corn
• 3 tbsp chili powder
• 1 tbsp black pepper
• 1 tbsp red curry powder
• Around 18 oz diced chicken, cooked
• Whole wheat basmati rice
• 3 cups chicken stock (preferably low-sodium)

1. Cook rice according to packaging instructions.
2. (This can be done while preparing the chili, but can also be done beforehand)
3. Take out the onion and carrots; place on a cutting board.
4. Rinse carrots and peel off the nasty outer layers.
5. Chop carrots and set aside.
6. Peel onion (I like to take off both the skin and the very-most outer layer, as the last layer can sometimes be tough).
7. Chop onion.
8. Pour 1 tbsp of olive oil into bottom of pot and saute carrots and onions over medium-high heat until onions are translucent.
9. Add the canned beans, diced tomatoes, tomato paste, and chickpeas to the pot.
10. Take out a handful or two of sliced mushrooms; coarsely chop.
11. Add mushrooms to pot.
12. Get out the diced chicken. (I didn't picture it before, so I'll show you now what I used):
13. Add diced chicken to pot (this is, of course, optional, if you prefer a vegetarian chili).
14. Add three cups of chicken (or vegetable) broth.
15. Add spices.
16. Simmer covered for 40-60 minutes.
17. Enjoy!

olive oil, onion, carrots, kidney beans, tomatoes, tomato paste, chickpeas, handful of mushrooms, corn, chili powder, black pepper, red curry, chicken, basmati rice, chicken stock

Taken from www.epicurious.com/recipes/member/views/kats-hot-spicy-chili-50079313 (may not work)