Bean & Vegetable Chili
Prep Time:
Cook Time:
Serves:
Serves 8
Ingredients
2 Tablespoons extra virgin olive oil | 1 medium yellow onion, chopped | 4 garlic cloves, minced | 1 ½ teaspoons ground cumin | ½ teaspoon chipotle chili powder | ground pepper to taste | 6 ounces tomato paste | 1 medium zucchini, cut into ½ inch dice | 1 medium red pepper, cut into ½ inch dice | 1 cup corn kernels | 15.5 ounce can black beans, drained and rinsed | 15.5 ounce can pinto beans, drained and rinsed | 14.5 ounce can diced tomatoes with green chiles | 14.5 ounce can diced tomatoes | 2 limes
Preparation
1. In a large pot, heat oil over medium heat. | 2. Add onions and simmer until soft and translucent, but not browned. | 3. Add garlic and cook until aromatic, but not browned. | 4. Add cumin, chile powder and pepper. | 5. Cook until spices are aromatic. | 6. Add zucchini, red peppers and tomato paste. | 7. Cook, stirring frequently, until paste is deep brick red, about 3 minutes. | 8. Stir in corn, black beans, pinto beans and canned tomatoes. | 9. Add two cups of water and bring to a boil. | 10. Reduce to medium and simmer for 20 minutes, until zucchini is tender. | 11. Finish with the juice of 2 limes when done cooking.