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Vegetarian Chili

Vegetarian Chili

Two types of beans, a rich tomato base, and just the right amount of spice make this dish a satisfying option in only 35 minutes.

Everyday Food, May 2010 http://www.marthastewart.com/342388/vegetarian-chili
3.502705
Rated
70.0541100(191)191
  • Total Time 35 minutes
  • Yield Serves 6

Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 medium yellow onion, diced medium
    • 4 garlic cloves, roughly chopped
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon chipotle chile powder
    • Coarse salt and ground pepper
    • 1 medium zucchini, cut into 1/2-inch dice
    • 3/4 cup (6 ounces) tomato paste
    • 1 can (15.5 ounces) black beans, rinsed and drained
    • 1 can (15.5 ounces) pinto beans, rinsed and drained
    • 1 can (14.5 ounces) diced tomatoes with green chiles
    • 1 can (14.5 ounces) diced tomatoes

Directions

  1. In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.

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