Vegetable Chili With Garlic Rice

• 3 tablespoons cooking oil
• 1 onion, chopped
• 5 garlic cloves, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 12 teaspoon cayenne
• 2 bell peppers, cut into 3/4-inch squares
• 1 zucchini, cut into 3/4-inch dice
• 1 yellow squash, cut into 3/4-inch dice
• 1 12 teaspoons salt
• 3 12 cups canned diced tomatoes with their juice (two 15-ounce cans)
• 1 23 cups drained and rinsed canned black beans (one 15-ounce can)
• 1 12 cups long-grain rice
• 3 cups canned low sodium chicken broth or 3 cups homemade stock
• 3 tablespoons chopped cilantro (optional)

1. In a large saucepan, heat 2 tablespoons of the oil over moderately low heat.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in one third of the garlic, the chili powder, cumin, and cayenne and cook until fragrant, stirring, about 1 minute.
4. Add the bell peppers, zucchini, yellow squash, and 1 teaspoon of the salt.
5. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
6. Add the tomatoes and simmer, stirring occasionally, for 20 minutes.
7. Stir in the beans and simmer until the vegetables are tender, about 5 minutes longer.
8. Meanwhile, in a medium saucepan, heat the remaining tablespoon of oil over moderately low heat.
9. Add the remaining garlic and the rice.
10. Cook, stirring, until the rice is almost opaque, about 2 minutes.
11. Add the broth and the remaining 1/2 teaspoon of salt and bring to a simmer.
12. Reduce the heat to low and cook, covered, until the rice is tender, about 20 minutes.
13. Stir the cilantro into the chili and serve atop the rice.

cooking oil, onion, garlic, chili powder, ground cumin, cayenne, bell peppers, zucchini, yellow squash, salt, tomatoes, black beans, longgrain rice, chicken broth, cilantro

Taken from www.food.com/recipe/vegetable-chili-with-garlic-rice-385267 (may not work)