Veggie Chili
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup diced carrots
- 1 tablespoon minced garlic
- 1 cup diced zucchini
- 1 cup diced yellow squash
- 1 poblano pepper, seeded and chopped
- 2 jalapeño peppers, seeded and chopped
- 2 cups corn kernels, fresh or frozen
- 1/2 tablespoon ground cumin
- 1 (28-ounce) can chopped tomatoes
- 1/2 cup ancho base (see note)
- 1/2 cup chopped cilantro
- 2 cups cooked and drained black beans
- 2 cups cooked and drained pinto beans
- Salt and black pepper to taste
- Cornstarch slurry
Instructions
* In a large pot or Dutch oven, heat olive oil with onions and carrots. Cook, stirring occasionally until soft, about 5 minutes.
* Add garlic, diced zucchini and squash and chopped poblanos and jalapeños. Cook, stirring occasionally, until soft, about 3 minutes.
* Add corn kernels and cumin, stir briefly, then add tomatoes, ancho base, 2 cups water, cilantro, black and pinto beans. Simmer over medium-low heat for 30 minutes, stirring often.
* Add salt and pepper to taste. Mix cornstarch with enough water to make a slurry and stir into chili. Cook an additional 5 minutes.
* Serve in bowls or mugs with cornbread.
* Note: Ancho base -- Soak 1 dried ancho cili for 8 hours or overnight. Drain, remove stem and seeds, then simmer, partially covered in 1 cup water for 30 minutes or until soft. Transfer chili and liquid to a food processor or blender and purée. Use to add spice and depth to stews and soups.
* Add garlic, diced zucchini and squash and chopped poblanos and jalapeños. Cook, stirring occasionally, until soft, about 3 minutes.
* Add corn kernels and cumin, stir briefly, then add tomatoes, ancho base, 2 cups water, cilantro, black and pinto beans. Simmer over medium-low heat for 30 minutes, stirring often.
* Add salt and pepper to taste. Mix cornstarch with enough water to make a slurry and stir into chili. Cook an additional 5 minutes.
* Serve in bowls or mugs with cornbread.
* Note: Ancho base -- Soak 1 dried ancho cili for 8 hours or overnight. Drain, remove stem and seeds, then simmer, partially covered in 1 cup water for 30 minutes or until soft. Transfer chili and liquid to a food processor or blender and purée. Use to add spice and depth to stews and soups.
Recipe Info
Views
269
Date
January 9, 2006
Categories
Soups and Sauces