Never in my wildest dreams did I think I’d use a Martha Stewart recipe, but somehow I stumbled across this gem. The girl knows what she’s doing! Thanks, Martha for this chili – it’s hearty, filling and tasty.
Vegetarian Black Bean Chili
1 tbsp. olive oil
1 small onion, diced
2 cloves garlic, minced
Coarse salt and ground pepper
2 zucchini (about 1 lb. total), halved lengthwise and thinly sliced crosswise
2 carrots, thinly sliced
1 tbsp. chili powder
1 tsp. ground cumin
2 (19-oz.) cans black beans, rinsed and drained
1 (28-oz.) can crushed tomatoes
1 (10-oz.) pkg. frozen corn kernels, thawed
In a five-quart Dutch oven or heavy pot, heat oil over medium-high heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
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.
Nutrition information per serving:
Calories 424 Fat 6 g Sodium 1,045 mg
Carbohydrates 79 g Saturated fat 1 g Calcium 234 mg
Protein 21 g Cholesterol 0 mg Dietary fiber 26 g