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Vegetarian Black Bean Chili
You might use a can of pinto beans and a can of black beans as a little variation. Recipe adapted from Martha Stewart
- 1 T olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- Diamond kosher salt and ground pepper
- 2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
- 3 carrots, thinly sliced
- 1 T chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano (or Mexican oregano)
- 2 cans (19 ounces each) black beans, rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 1 package (10 ounces) frozen corn kernels, thawed
- toppings to choose from: tortilla chips, Mexican crema (or sour cream or yogurt), shredded Jack cheese, diced avocado, sliced green onions or diced shallots, chopped cilantro, sliced pickled jalapeno
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1-2 cups water (depending on the thickness you want). Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more. Add salt to taste, and serve.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.