Black-Bean Chili

Ingredients:

1 tbsp:   olive oil
1 small:   onion
2 cloves:   garlic
to taste:   salt & pepper
2:   zucchini
2:   carrots
1 tbsp:   chili powder
1 tbsp:   cumin
2 cans (19 oz.):   black beans
1 can (28 oz.):   crushed tomatoes
1 package (10 oz.):   frozen corn

Serves: 4
Prep Time: 15 mins
Bake Time: 30

Vegetarian Chili Recipe

ingre­di­ent detail & prep

  • 1 table­spoon olive oil
  • 1 small onion, diced
  • 2 gar­lic cloves, minced
  • Coarse salt and ground pepper
  • 2 zuc­chini (about 1 pound total), halved length­wise and thinly sliced crosswise
  • 2 car­rots, thinly sliced
  • 1 table­spoon chili powder
  • 1 tea­spoon ground cumin
  • 2 cans (19 ounces each) black beans, rinsed and drained
  • 1 can (28 ounces) crushed tomatoes
  • 1 pack­age (10 ounces) frozen corn ker­nels, thawed

Direc­tions

In a 5-quart 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 cup water. Sim­mer until slightly thick­ened and car­rots are soft, 8 to 10 min­utes more.
Orig­i­nally printed in Every­day Food, Octo­ber Fall 2007, also credit to MarthaStewart.com recipes.
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