This was the easiest soup/chili/stew/meal-you-serve-in-a-bowl, ever! I hesitate to call it a “chili” because it isn’t as thick as chili and certainly doesn’t take all day to sit and simmer on the stove. Regardless of what you call it, this dish is hearty and delicious. It is perfect for a Fall evening, served with crusty bread or tortilla chips and topped with sharp cheddar cheese and sour cream. Yum!
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 (optional)
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
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. 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. Top with grated cheese and a dollop of sour cream!
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