Ingredients
Olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 15.5-oz cans kidney beans
2 14.5-oz cans diced tomatoes
6 oz tomato paste
1 15.5 oz can chickpeas (garbanzo beans)
A handful of mushrooms, chopped
1 15 1/4 oz canned corn
3 tbsp chili powder
1 tbsp black pepper
1 tbsp red curry powder
Around 18 oz diced chicken, cooked
Whole wheat basmati rice
3 cups chicken stock (preferably low-sodium)
Preparation
Cook rice according to packaging instructions. (This can be done while preparing the chili, but can also be done beforehand)
Take out the onion and carrots; place on a cutting board.
Rinse carrots and peel off the nasty outer layers.
Chop carrots and set aside. Peel onion (I like to take off both the skin and the very-most outer layer, as the last layer can sometimes be tough). Chop onion. Pour 1 tbsp of olive oil into bottom of pot and sauté carrots and onions over medium-high heat until onions are translucent.
Add the canned beans, diced tomatoes, tomato paste, and chickpeas to the pot.
Take out a handful or two of sliced mushrooms; coarsely chop.
Add mushrooms to pot. Get out the diced chicken. (I didn’t picture it before, so I’ll show you now what I used):
Add diced chicken to pot (this is, of course, optional, if you prefer a vegetarian chili). Add three cups of chicken (or vegetable) broth.
Add spices. Simmer covered for 40-60 minutes. Enjoy!
