Recipe Box: Black Beans and Rice Chili

Since the weather has taken a nosedive, it's become a time of chiles and soups. Instead of making my usual chili recipe, I decided to mix it up a bit...and mix it up I did. I've wanted to try this chili recipe for a while and with the help of Zatarain's black beans and rice original mix, I created the black beans and rice chili you see below. If you'd like to know how to make a pot for you and yours, just continue reading.

Black Beans & Rice Chili

Serves 6

Ingredients

1 lb ground beef

1/2 cup each diced onions and red bell peppers

1 pkg Zatarain's black beans and rice 

2 cups water 

1 can of 14.5oz diced tomatoes, undrained

1 cup frozen corn

1 tbsp chili powder

1/2 tsp garlic powder

1/4 tsp crushed red peppers

Directions

1) Heat a large nonstick skillet on medium-high heat

2) Add ground beef, onions and bell peppers to skillet - cook and stir until meat is no longer pink then drain the fat

3) Stir in rice mix, water, tomatoes, corn, chili powder, garlic powder and crushed red peppers

4) Bring to a boil

5) Once chili is boiling, reduce heat to low and cover 

6) Let chili simmer for 25 minutes or until rice is tender - stir occasionally to prevent the rice and beans from sticking

7) Serve and enjoy!

For a little added favor, you can add a topping of your choice such as: shredded cheese, sour cream or chopped fresh cilantro

Are you going to give this recipe a try? If so, I would love to know how it turned out for you! Please leave a comment below.