Veggie Black-bean Chili
Anoush A.
Yield: 6-8 servings
1 TB olive oil
1 small onion, diced
2 garlic cloves, minced
2 zucchini, sliced and halved
2 carrots, thinly sliced
1 TB chili powder
1 tsp. ground cumin
1 can (19-oz.) black beans, rinsed and drained
1 can kidney beans and 1 can garbanzo beans
1 can (28-oz.) crushed tomatoes
1 pkg. (10-oz.) frozen corn kernels, thawed
Heat oil over medium-high. Add onion and garlic; season with salt and pepper. Sauté until it begins to soften (4 mins). Add zucchini, carrots, chili powder, and cumin. Cook, stirring often, (6-8 mins). Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft (8 to 10 mins).
