Preparation:

Sauté the green pepper, onion, and jalapeño in a big pot over medium heat until the onion is soft, but not browned (no oil). Add the garlic and sauté for about a minute or less. Add the black beans, corn and tomatoes. I've never measured how much chili powder or salt I use, just use a lot and to your taste. Bring to a boil and reduce heat to low.

At this time, start to boil the water for the rice (Basmati is the best for this dish). It takes 35 minutes for the rice to simmer. When the rice is done, the chili is done about 45-50 minutes for the chili). You can cook the chili longer if you prefer.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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