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Vegetarian Black-Bean Chili

Vegetarian Black-Bean Chili

Talk about quick comfort -- this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.

Everyday Food, October Fall 2007 http://www.marthastewart.com/341736/vegetarian-black-bean-chili
4.145835
Rated
82.9167100(152)152
  • Prep Time 15 minutes
  • Total Time 30 minutes
  • Yield Serves 4

Ingredients

    • 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

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.
  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.

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