VEGETABLE CHILI
Yield: 9 servings INGREDIENTS 1 tablespoon canola oil 1 large onion, chopped 1 clove garlic, minced 2 tablespoons chili powder 2 teaspoons ground cumin 1 pound zucchini (2 medium), cut into 1/2-inch chunks 1/4 cup thinly sliced sun-dried tomatoes (not packed in oil) 1-1/2 tablespoons all-purpose flour 2 (15-1/2 ounce) cans pinto beans, rinsed 2 cups vegetable broth 2 cups fresh corn kernels (from 4 ears) or frozen 1 (14-1/2 ounce) can diced tomatoes 1/3 cup chopped fresh cilantro Freshly ground pepper to taste DIRECTIONS 1. Heat oil in a Dutch oven over medium-high heat. 2. Add onion and cook, stirring, until golden, 2 to 3 minutes. 3. Reduce heat to medium-low. 4. Add garlic, chili powder and cumin; cook, stirring constantly, until fragrant, about 1 minute. 5. Add zucchini and sun-dried tomatoes; cook, stirring, for 2 minutes more. 6. Add flour and beans; cook, stirring, for 1 minute. 7. Add broth, corn and tomatoes. 8. Bring to a boil, reduce heat to low and simmer, partially covered, until the zucchini is tender 15 to 20 minutes. 9. Stir in cilantro and season with pepper. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
