Red Beans and Rice Chili

 

1

dried chipotle chili

1

tablespoon vegetable oil

1

large onion, chopped (1 cup)

1

can (14 1/2 ounces) ready-to-serve vegetable broth

1/2

cup uncooked regular long grain rice

1

cup fresh or frozen whole kernel corn

2

cans (14 1/2 ounces each) Mexican-style stewed tomatoes

1

can (15 to 16 ounces) light red kidney beans, rinsed and drained

Chopped or sliced avocado, if desired

• 1 Cover chili with very hot water. Let stand until chili is soft; drain. Seed and finely chop chili.
• 2 Heat oil in 2-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until onion is tender.
• 3 Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
• 4 Stir in chili and remaining ingredients except avocado. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring frequently. Top each serving with avocado.