Twenty-Minute Chili

I received this recipe the other day in my Inbox. There was a chill in the air outside, and chili sounded great for dinner! This was pretty simple and quite delicious. I modified it a bit, including making it a meatless. Since my husband generally likes his soups/chilis pretty thin, I tripled the amount of liquid in this dishes. I have included the original ingredients in brackets or you can visit the link above for the original recipe on MyRecipes.com.

Yield: 4 servings (serving size: 1 1/4 cups chili, 1/2 cup rice, and 1 tablespoon cheese)

Ingredients

• 1 c long-grain white rice [originial recipe: 1 (3 1/2-ounce) bag boil-in-bag long-grain rice]
• 1 T vegetable oil
• 1/4 c dried, minced onion [originial recipe: 1 cup chopped onion]
• 3/4 c chopped green bell pepper
• 1 (15-oz) can black beans, drained and rinsed [originial recipe: 1/2  pound  ground turkey breast]
• 1 T chili powder
• 1 tsp Wrcestershire sauce
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 14.5-oz can Southwestern-style diced tomatoes with green chiles, jalapeños, and lime juice, undrained [original recipe: 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained]
• 2 (5.5-oz) cans V8 [original recipe: 1 (5.5-ounce) can tomato juice]
• 1 (5.5-oz) can of water (use empty V8 can) [original recipe did not call for water]
• 1/4  cup (1-oz) preshredded reduced-fat cheddar cheese

Preparation

Cook rice according to package directions.

While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, [and turkey]. Cook 3 minutes or until done. Stir in chili powder and the next 9 ingredients (chili powder through water); bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Serve over rice, and sprinkle with cheese.