I made this chili, found in the October 2007 issue of Everyday Food, about a month ago. I thought I would give it a whirl as it seemed much quicker than my regular veggie chili recipe. And while it was quicker, it wasn't quite as delicious. Don't get me wrong, it was good, but it just didn't hit the mark for me. It's sort of in between my usual veg chili and the black bean & corn stew I make. I might make it again sometime when looking for a fast veggie meal. No pic, cause really these things rarely photograph well for me. And the recipe wasn't put up on Martha's site, so I couldn't steal their picture either, ha.
Vegetarian Black Bean Chili
Recipe from Everyday Food; 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 oz.) black beans, rinsed and drained
1 can 28 oz. crushed tomatoes
1 package frozen corn, thawed
- 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.
- 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.