Saturday, October 13, 2007

Vegetarian Black Bean Chili

I am not a vegetarian. I like a nice medium rare ribeye way too much to be a vegetarian. But I do realize the value in occasionally going without meat. And in the past few days, I have done just that. Not necessarily on purpose. I just happen to have the right ingredients in my fridge and cupboards to make a meal without meat.



2 Tbsp olive oil
1 onion, diced
2 garlic cloves, minced
Kosher salt and ground pepper
2 zucchini, halved lengthwise and thinly sliced crosswise
2 carrots, peeled and thinly sliced
1 Tbsp chili powder
1 tsp ground cumin
2 15 oz can black beans, drained and rinsed
1 28 oz can crushed tomatoes
1 10 oz package frozen corn
Crushed tortilla chips
Chopped avocado
Diced green onions

In a large pot, heat oil over medium high. Once the oil runs quickly in the pan, add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until beginning to soften and brown.

Add zucchini, carrots, chili powder and cumin. Cook, stirring occasionally, until carrots are crisp-tender. Add beans, tomatoes, corn and 1 cup water. Simmer until slightly thickened and carrots are soft.

Serve chili with crushed tortilla chips, avocados and green onions on top.

Yields 6 bowls of chili.

3 comments:

M. & M. Romo said...

This looks good, but could I ditch the zuccinni (or however you spell that yucky vegetable)? And could I make it in a slow cooker?

Janeen said...

We're going to have that on Monday night. Looks so yummy!

Ethan, Whitney and Jack-a-roni said...

Yeah Neen! Let me know how it goes!