Wednesday, January 9, 2013

Vegetarian Black-Bean Chili

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
Salt and pepper
2-3 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
2 carrots, thinly sliced
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon thyme
3 cans (15 oz each) black beans, rinsed and drained
1 can (28 oz) crushed tomatoes
1 package (12 oz) frozen corn kernels

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, cumin, oregano and thyme.  Cook, striring 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, 8-10 minutes more.

Adapted from

A whole batch makes 12 cups.  Each family will get 4 servings (8 cups).  Each 2 cup serving has 277 calories.  You can serve with cheese or sour cream if desired.  (Doug likes it with cheese.  I like it plain.)

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