Vegetarian Black Bean Chili
Serving Size / Yield
- 1 Tbs. olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pinch salt
- 1 pinch pepper
- 2 zucchini, chopped
- 2 carrots, chopped
- 1 Tbs. chili powder
- 1 tsp. ground cumin
- 2 19-oz. cans black beans, rinsed and drained
- 1 28-oz. can crushed tomatoes
- 1 10-oz. package frozen corn kernels, thawed
In a large and heavy pot, heat oil over medium-high heat. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until they begin to soften, about 4 minutes.
Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are still crisp but tender, about 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.