Good Food: Red, Gold, Black and Green Chili

I adapted this from a recipe in the Moosewood Restaurant Cooks at Home. Elliot requested that I add meat, so I did, and then we had to do some last minute adjustments when we were cooking. I think this is a pretty good chili! And it is really easy and pretty quick to make. Here is our recipe:

1/2 c. rice (the original recipe calls for bulghur, which is also good, but if you don't have it on hand rice is fine)
1/2 c. hot water
3 c. undrained canned tomatoes (28 oz can)

3 tbsp olive oil
3 c. chopped onions
1 lb ground turkey
2 tsp. ground cumin
1 tbsp. chili powder
1/2 tsp. cayenne

2 green bell peppers, chopped
3 garlic cloves, minced or pressed
2 cups frozen corn
1 14 oz. can black beans
1 14 oz. can red beans
salt

grated cheddar cheese
sour cream
chopped fresh cilantro

Place the rice, hot water, and a cup of juice from the canned tomatoes in a small saucepan. Cover and bring to a boil on high heat, then lower the heat and simmer gently. (Note: if you want to save a pan, Ben thinks that you can just throw the rice and tomato juice in with the tomatoes and simmer the chili for longer.)

While the rice cooks, sauté the onions, turkey, cumin, chili powder, and cayenne in the olive oil. Once the onions are soft, stir in the bell peppers and garlic and sauté for a few more minutes. Chop the tomatoes in the can and add them (juice and all) to the pan. Stir in the corn and beans and heat everything thoroughly at low heat. Add the rice when it is a little undercooked, then cover and simmer until the rice is done and the flavors meld. Add salt to taste.

Serve with garnish of cheddar cheese, sour cream, and cilantro.

I tried a cornbread recipe from How To Cook Everything, but it was not a hit.

-Kristin

I really liked this chili. Of course, I would have NOT added the meat!

- Megan Leigh