Vegetable Chili With Garlic Rice

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3 tablespoons cooking oil

1 onion, chopped

5 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons ground cumin

1/2 teaspoon cayenne

2 red or green bell peppers, cut into 3/4-inch squares

1 zucchini, cut into 3/4-inch dice

1 yellow squash, cut into 3/4-inch dice

1 1/2 teaspoons salt

3 1/2 cups canned diced tomatoes with their juice (two 15-ounce cans)

1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)

1 1/2 cups long-grain rice

3 cups canned low-sodium chicken broth or homemade stock

3 tablespoons chopped cilantro (optional)

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