This recipe always starts out as an attempt to make chili, but then I add rice. There's nothing quite like a hot pot of chili cooking in the winter months, from making the vegetable broth from scratch to soaking and cooking the beans. Due to the heat in Arizona, this version takes a much shorter amount of time.
I started by sautéing 2 medium yellow onions and 8 cloves of garlic in a large stock pot. Once those were cooked, I added some combination of cumin, chili, and crushed Mexican oregano and stirred for about a minute. Then I added a 28oz. can of petite diced tomatoes. While the liquid adds flavor, it also added a lot of salt, and next time I might drain the tomatoes or find a low-sodium version. For a more chili-like soup, I would add a small can of tomato paste (not sauce!). I also added about 3-4 cups of water. Now would be the logical time to let everything simmer with 1 cup of rice, but I think I added 2 cans of black beans and 1 cup of frozen corn first. Either way, this makes a week's worth of food, plus it's freezer-worthy. Garnish with cilantro, maybe a teaspoon of balsamic vinegar.
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