from the kitchen of Joyce DeVoid who always eating right doesn't mean giving up on flavors you love.
medium red onion diced
green bell pepper seeded and diced
stalks celery chopped
16 oz can crushed tomatoes or 2 cups
15 oz can black beans drained
1 1/2 tsp
1combine the rice and water in a sauce pan and bring to boil. Cover and cook for 35-40 minutes over low heat until liquid has been absorbed. Fluff the rice and let stand 5-10 minutes.
2Meanwhile, heat the oil in a saucepan and add onion, pepper, celery, and garlic. Cook for 7-10 minutes over a medium heat, stirring frequently. Stir in tomatos, beans and seasonings and cook 10 more minutes over low heat stir once in awhile.
3Stir in the rice and cook for 15 minutes more. Ladle the chili in bowls serve with cornbread, and add optional toppings such as avacado, sour cream, or cheese.