RED BEANS AND RICE CHILI

Red Beans and Rice Chili image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 9

1 dried chipotle chili
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 can (14 1/2 ounces) ready-to-serve vegetable broth
1/2 cup uncooked regular long grain rice
1 cup fresh or frozen whole kernel corn
2 cans (14 1/2 ounces each) Mexican-style stewed tomatoes
1 can (15 to 16 ounces) light red kidney beans, rinsed and drained
Chopped or sliced avocado, if desired

Steps:

Cover chili with very hot water. Let stand until chili is soft; drain. Seed and finely chop chili.
Heat oil in 2-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until onion is tender.
Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
Stir in chili and remaining ingredients except avocado. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring frequently. Top each serving with avocado.

Nutrition Facts : Calories 315, Carbohydrate 64 g, Cholesterol 0 mg, Fiber 8 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1370 mg