Sunday, November 13, 2011
When it starts getting cold out there is something really nice about having a bowl of chili to warm yourself up with. It is also a great thing to make to supple yourself with multiple meals for the week! And this dish I feel taste even better the next day because the flavors have had more time to seep in. I have made many variations of vegetarian bean chilis and have yet to post one, so here goes. I drew my inspiration from Martha, but changed up beans and veggies I had on hand.
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- dash of salt and ground pepper
- 1 zucchini, halved and thinly
- 2 carrots, thinly sliced
- 2 stalks of celery, thinly sliced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 can of black beans, rinsed and drained
- 1 can of red kidney beans
- 1 can crushed tomatoes
1. In a pot, heat oil over medium-high.
2. Add in onion and garlic and cook for about 4 minutes, stirring occasionally, and adding salt and pepper to season.
3. Add in zucchini, carrots, chili powder, and cumin. Cook until veggies are tender, about 6 minutes
4. Add in beans, tomatoes, and 1 cup water.
5. Simmer for about 10 minutes.
I usually have corn in there too, but I didn't have any in the freezer. I like eating this over rice and topping it with shredded cheese!