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Red Beans and Rice Chili

  • Prep 20 min
  • Total 45 min
  • Servings 4
  • Save
    67
  • Pinterest
    6
  • Print
    11
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    2
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    1

You'll enjoy this thick chili version of the famous Louisiana red beans and rice dish. Avocado adds a cool contrast to the spicy blast of the chili. MORE + LESS -

Ingredients

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

Steps

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  • 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
315
Calories from Fat
45
% Daily Value
Total Fat
5g
Saturated Fat
1g
Cholesterol
0mg
Sodium
1370mg
Total Carbohydrate
64g
Dietary Fiber
8g
Protein
11g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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