Wednesday, February 10, 2010

Rustic Vegetarian Black Bean Chili

Appologies for the delay in posting the recipe!
It's been a busy week already and now that I have a night to myself I'm going to make it up to you by giving you a two-for-one.
I'm going to do two posts: one with the chili recipe (this one) and one with the recipe for the date squares that I'm making right now.
This is a tasty chili, super easy to make, and a great option protein-wise for those of you who don't eat meat.
Rustic Vegetarian Black Bean Chili

Here's what you'll need to have on hand:
  • 1 can of diced tomatoes
  • 1 can of black beans
  • 1 can of mixed beans
  • 1 can of corn niblets
  • 2 medium-large zucchinis
  • 1 medium red onion
  • 2 large carrots
  • Chili poweder
  • Cumin
  • Olive oil
  1. Coat the bottom of a large pot with about 3 tbsp of olive oil and turn the stove to medium heat.
  2. Cut the onion to desired size. If you want a more rustic look cut all of your vegetables into larger than normal sizes. Toss the onions into the heated oil and sautee until the onions are well coated and look kind of translucent.
  3. Cut up the zucchini and carrot and add to the pot, stiring to coat with the remaining oil.
  4. Add the diced tomatoes, beans, and corn. Stir well, careful not to smoosh* the beans.
  5. Add in about 3-4 tbsp of chili powder. Make sure to taste the chili before adding too much. Add in about 2 tbsp of cumin.
  6. Cover the pot and let the chili simmer on a low heat for awhile until ready to serve.

*"Smoosh" the beans does not refer to smoosh in the Jersey Shore sense.

And there you have it! So easy and so good. I meant to add okra to it also but forgot to thaw the bag I have in the freezer. Maybe next time.

I have to go put the laundry in the dryer, then write a paper, then finish the date squares, then prepare myself for acting as "team lead" in clinical tomorrow - bum bum bum!!!

There'll be another post with the date squares recipe + pictures up in a few hours!

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