Wednesday, May 7, 2008

Chili on Rice...Yum

Ok, so I am apologizing right now!! Yes, I know it has been a LONG time since I posted anything. . . I don't have any excuses. Blogging just didn't sound like fun to me lately, so I am going try to get back into the swing of things! I promise!!

This meal was so yummy. I'll admit that it doesn't look that appetizing, but, actually it is so good!! I got it off of the food network. (You know all of the recipes I cook are from other people! Speaking of, Janeen--can you send me the recipe that you made in Disney, with the zucchini and bacon stuff? OK, thanks!) So, here's the recipe:

Recipe courtesy Kathleen Daelemans
Show: Cooking Thin

3 teaspoons olive oil
1 medium onion,
diced 1/2 red pepper,
diced 1 large carrot,
diced or shredded 1 clove garlic,
minced 1/2 tablespoon chili powder
1 teaspoon ground cumin
1 (15-ounce) can whole or chopped tomatoes
1 cup broth (vegetable, chicken, tomato juice or water)
1 (28-ounce) can black beans
1 ear corn, kernels removed
Coarse salt and freshly ground black pepper

In a large pot, heat the olive oil over medium high heat. Add the onions, peppers, carrot, and garlic, cook stirring often, until vegetables are tender, about 5 minutes. Add chili powder and cumin, and cook 1 to 2 minutes more or until they smell delicious. Add the tomatoes, broth, black beans and corn to the pot with the vegetables. Bring to a boil, reduce to a simmer. Cook 10 to 20 minutes, until flavors are well combined. Taste and adjust seasonings with salt and pepper. Serve over rice. Note: If the chili seems too thick, thin out with water or chicken stock.

And, I heard that some people, uhmm...Mrs. Gifford :). . .wanted to know the nutritional value of these meals. Here you go! hee hee!

Nutrition Information
Nutritional Analysis per serving
Calories 350
Fat 4 g
Saturated Fat 0.9 g
Carbohydrates 67 g
Fiber 6.7 g
Protein 12g