While on the hunt for last week's soup recipe, I happened upon this recipe for Vegetarian Black Bean Chili. Perfect for the bone-chilling cold we've had on the East Coast, chili is one of my all-time favorite winter comfort foods.
If you're interested in making your own vegetarian chili, I altered this recipe slightly by adding one more clove of garlic, another onion, and also two tablespoons of hot sauce -- we like it hot, hot, hot in our house! I think I would also add one more can of beans -- either kidney or pinto to mix it up a bit.
First, prep all of the veggies -- chop the carrots, onions and zucchini, drain and rinse the black beans, thaw the frozen carrots, and mince the garlic.
Preheat your stock pot over medium-high heat. Once preheated (about two minutes), add one tablespoon of olive oil.
After another minute, add the onions and garlic, and season with salt and pepper. Cook for about five minutes, stirring occasionally.
Here's what mine looked like after five minutes.
Add the carrots and zucchini, chili powder and ground cumin. Cook for about eight minutes, stirring occasionally.
Here's what mine looked like after eight minutes.
Next, add the crushed tomatoes, corn, one cup of water, and hot sauce if you like it spicy. Simmer the chili on low heat for about 10 minutes.
YUM. This was quite tasty. I'm already looking forward to the leftovers! Enjoy!