• 2 cups long grain brown rice

Bowl 1:

• 1 medium yellow onion
• 1 red bell pepper
• 4 large garlic cloves (about 2 tablespoons)
• 1 dried chipotle chili
• 1 dried Anaheim chili

Bowl 2:

• 1 zucchini
• 2 ears of corn
• six Portobello mushrooms

In a Cup:

• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Bowl 3:

• 1 large can of tomatoes
• 2 15-oz cans of black beans
   
• 1 15-oz can of tomato sauce
• 1 15-oz can of vegetable stock (I like Swansons)
   
• 2 tablespoons olive oil
   
• 1 cup heavy plain yogurt (I like Fage)
• 1 avocado

You can prep all the ingredients ahead of time and then just cook it up at the end. These instructions assume to you want to do it all at the same time and be ready in just over an hour.

Start the Rice

In a medium pot bring 5 cups of water and 2 teaspoons of salt to a boil. Add the brown rice. Reduce heat to a low simmer, cover.

Time 0

When the rice is simmering, set a timer for 30 minutes. You have 30 minutes to complete the prep work. (If you read ahead then you might have already started the prep work while that rice water was coming to a boil. Smart!)

Prep Work

Place the dried chilies in a glass of warm water to soak.

Into a first bowl... chop the onion and bell pepper into 1/2 inch chunks. Mince the garlic. Now take the chilies from the water, discard the water. Cut open each chili and remove the stem and seeds. This recipe is spicy but not hot; leave in the seeds if you like more heat. Finely chop the peppers.

Into a second bowl... dice the zucchini into small 1/8 inch pieces. Cut the corn from the cob. Remove the stems from the mushrooms. Wash the tops off. Cut the mushrooms into 1/2-inch cubes.

In a small cup put all the spices.

In a third bowl... drain the can of tomatoes. Slice each tomato open and let the juice run out. Now chop each up, discarding any skin and the stems. Toss out the juice. Open the cans of beans into a colander and rinse them.

Open the can of tomato sauce and vegetable stock.

Wait for the timer to go off.

Time 30

When the timer goes off, set it for another 25 minutes and start to make the chili. If you're still doing the prep work, you are behind. Still set the timer so that you know when the rice is done. The rice can sit for a while, but you need to pick up the pace!

Make the Chili

Heat the oil in a large, heavy pot at medium-high (8/10). Add the first bowl of ingredients and cook until they are all soft, about three minutes. Then add the second bowl of ingredients and cook for another 6 minutes. The vegetables should be giving off liquid and you should be able to smell those Portobello mushrooms.

Add the cup of spices and stir it around for about a minute. Wow, smells good?

Add the tomatoes, beans, tomato sauce and vegetable stock.

Bring to a boil and then reduce to medium low to simmer without a lid. Simmer it at least 10 minutes, or until the rice is done.

While the chili is simmering, dice the avocado into small pieces and place in a small garnish bowl. Fill another garnish bowl with yogurt. Place both on the table.

Time 55

Ding, ding! Your rice is done. Remove it from the heat. Open the lid, fluff the rice and let it stand for five minutes.

Take the chili from the stove and place it in your serving tureen. Put it on the table.

Put the rice in a serving bowl and put it on the table.

Call in your guests!

Serving

Put a good size spoonful of rice in a bowl and ladle chili over it. Enjoy!