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Black Bean and Rice Chili Recipe
Yeild: 8 2-cup servings
Estimated Cost Per Serving: $1.67
2/9/2009
This
thirty minute chili hits the spot on a cold winter day. It’s made
with canned beans so it’s a snap to put together. We think you
will love this hearty soup.
As listed, this is a fairly mild chili. If you like it hot, add more spices.
Ingredients
3/4 cup uncooked
white rice
1 large onion, diced
2 pounds lean ground beef
1/2 tablespoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 29-ounce can tomato sauce
2 15-ounce cans black beans, drained
2 25-ounce cans diced tomatoes
1/3 cup brown sugar
1 cup water
cilantro
grated cheddar cheese for garnish
Directions
1. Cook the rice
according to package directions.
2. Sauté the onion until it is tender-crisp. Add the onion to
a large soup pot.
3. Sauté the ground beef with the salt and pepper. Drain the
grease from the cooked ground beef in a colander. Add the ground beef
to the pot. Add the garlic powder and oregano to the pot. Add the tomato
sauce, black beans, tomatoes, and brown sugar to the pot. Add the water
and as much cilantro as you would like. Stir to mix and heat the soup
to simmering. Serve hot with grated cheese.
