Kielbasa Chili

Ingredients:

• 1 – 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 pound kielbasa, halved and cut into 1" pieces
• 2 cups salsa (16 oz – 20 oz)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can corn, drained
• 1 (15 oz) can black beans OR kidney beans, rinsed & drained
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon chipotle powder (optional but recommended)
• 1/8 teaspoon black pepper
• 1 cup white rice
• 2 cups water
• 1 teaspoon salt

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium/medium-high heat.
2. Add the diced onion and sauté until translucent (about 8-10 minutes).
3. While the onions are cooking, prepare the rice:
   • In a separate pot, combine 1 cup white rice, 2 cups water, and 1 teaspoon salt.
   • Bring to a boil, stir occasionally, then cover, reduce heat to low, and cook for 20 minutes.
   • After 20 minutes, remove the pot from heat (don’t lift the lid) and let it sit for an additional 10 minutes.
   • After 10 minutes, remove the lid and fluff the rice with a fork. Set it aside.
4. Add the minced garlic to the onions and sauté for 1 more minute.
5. Pour in the chicken broth and stir to scrape the bottom of the pan.
6. Add the kielbasa, salsa, diced tomatoes, corn, beans, chili powder, cumin, salt, chipotle powder, and black pepper. Stir to combine and bring the mixture to a simmer.
7. Reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally.
8. Stir in the cooked rice and let it heat through.
9. Serve the chili with optional toppings like shredded cheese or sour cream. Enjoy!