This is a great, versatile recipe. It is not "chili" in the usual sense of the word but it is so good! You can eat it in a bowl, on a tortilla or over tortilla chips. Top it with some yummy Mexican blend cheese some sour cream and you have a one pan meal!
1 Tab. olive oil
1 1b lean ground turkey or beef, if you desire
1 Tab. minced garlic
2 1/2 tea. ground cumin
1/2 tea. each of salt and pepper
1 Can (14 1/2 oz.) chicken broth
1 can (19 oz.) of black beans (or kidney or pinto)
2 cups of frozen corn kernals
1/2 cup white rice ( I use brown rice for added health benenfits) uncooked
1 cup of chopped sweet onion
1/2 cup of chopped fresh cilantro or a sprikling of dry cilantro
Heat oil in a deep, large skillet over high heat. Add turkey and garlic and cook, stirring to break up meat, 3-4 minutes until browned. Add cumin, salt and pepper; cook, stirring, 30 seconds.
Stir in broth, beans, corn and rice. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 20-25 minutes until rice is tender. *If you are using brown rice you may have to cook a little longer. The key to good rice is once most of the water has dissolved from simmering turn stove to lowest setting and keep covered. The steam cooks the rice keeping it light and fluffy.
Remove from heat; stir in onion and cilantro. Serve however you desire.