Saturday, December 29, 2012

Vegetarian Black Bean Chili

Gary loved this!  From MS magazine.

1 tbsp olive oil
2 garlic cloves, minced (I used 4)
2 zucchini (about 1 lb. total), halved lengthwise
1 tbsp chili powder
1 (28 oz.) can crushed tomatoes
3 (15 oz.) cans black beans, rinsed & drained
2 small onions, diced
Course salt and pepper
2 carrots, thinly sliced
1 1/2 tsp ground cumin
1 (10 oz.) package frozen corn, thawed

1. In a 5-quart dutch oven or heavy pot, heat oil over medium-high heat.  Add onion and garlic; season with salt and pepper.  Cook, stirring occasionally, until beginning to soften, about 4 minutes. 

2. Add zucchini, carrots, chili powder and cumin.  Cook, stirring occasionally, until carrots are crisp-tender, 6-8 minutes.  Add beans, tomatoes, corn and 1 cup water.  Simmer until slightly thickened and carrots are soft, 8-10 minutes more.

No comments:

Post a Comment