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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
