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| Mise en place |
It seems that every recipe for vegetarian chili insists on using zucchini. While I have made peace with the zucchini, it is not likely that I will go out of my way to buy them or cook with them. So here’s my version of the recipe, sans zucchini. The original recipe called for zucchini and carrots, but I like to buy a “Coastal blend” of frozen veggies from Whole Foods that has corn, carrots, broccoli, and edamame.
For toppings, I added cheese, diced avocados, sliced black olives, and grape tomatoes. Two lucky coworkers got a free lunch the day after I made this, and they gave it two thumbs up!
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| Toppings |
Vegetarian black bean chili
Source: adapted from Everyday Food, October 2007
Serves: 6
Ingredients
1 Tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 Tbsp chili powder
1 tsp ground cumin
2 cans black beans, rinsed and drained
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| Yummy! |
1 can (28 ounces) crushed tomatoes
1 package (16 ounces) frozen corn or corn blend
1 jalapeño, diced (optional)
Toppings, such as tortilla chips, sour cream, shredded cheese, diced avocado
Directions
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. Add chili powder and cumin.
2. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened, 8-10 minutes more.
3. Serve in individual bowls and top with your favorite toppings.
Kara Cooks and Eats 