Vegetarian Black-Bean Chili

"Talk about quick comfort -- this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings."

Martha Stewart Everyday Food October 2007

prep 15 mins 

total time 30 mins  

serves 4

 

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
• 2 carrots, thinly sliced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cans (19 ounces each) black beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1 package (10 ounces) frozen corn kernels, thawed

Directions

1. Step 1
   
   
   In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
   
2. Step 2
   
   
   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.