January 21, 2010
Chili for Dinner
Vegetarian Black-Bean Chili
If you can’t think of what to have for dinner tonight, try this simple chili recipe. It is healthy, delicious, and will warm you up on a cold winter evening. I have made it a number of times at home and in our RepairClinic kitchen. It was a success every time.
Vegetarian Black-Bean Chili
Prep: 15 minutes
Total: 30 minutes
Serves 4
Ingredients
* 1 tablespoon olive oil
* 1 small onion, diced
* 2 garlic cloves, minced
* Coarse salt and ground pepper
* 2 zucchini, sliced
* 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
1. 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.
2. 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.
Gracious Living - Day by Day 