Vegetarian Black-Bean Chili

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Vegetarian Black-Bean Chili

Serves 4

 

* 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

 

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.

 

From Everyday Food, October 2007