I adapted this from a recipe in Everyday Food – lots of flavor, but I left out the heat for the girls. I think that adding a little cayenne, chopped jalapeno in with the onions, or even some green chilies from a can would be very tasty as well – and I chopped the onions and zucchini the day before so it was ready when the biscuits were done. Please also think of this as an outline, ‘chili’ is a terrific way to use up assorted vegetable bits and canned goods that you have on hand, and this is also a wonderful dish to add leftover brisket to!
1 onion, chopped AND 4-6 cloves of garlic, minced
2 t. cumin AND 1 T. chili powder
salt and freshly ground pepper (to taste)
1 medium zucchini, cut into 1/2-inch pieces
1 can (5.5 oz/156 mL) tomato paste
1 can (14 oz/398 mL) black beans, rinsed and drained
1 can (14 oz/398 mL) pinto beans, rinsed and drained
1 can (28 oz/796 mL) diced tomatoes, undrained
1 can (12 oz/341 mL) kernal corn, drained
2 c. water or tomato juice
diced avocado, poached eggs, sour cream, grated cheese, hot sauce for serving
In a large pot or skillet, cook the onion and garlic in a bit of olive oil for a few minutes until softened. Add the cumin, chili powder, and a bit of salt and pepper and cook for a minute until the spices are well combined.
Add the zucchini and tomato paste and cook for another few minutes until the paste turns a dark red, then stir in the beans, tomatoes, corn and water and bring it to a boil.
Reduce to low heat and simmer for about 20 minutes until the zucchini is tender and the liquid has reduced slightly. Check for seasonings and serve!
- Category: Beans, Corn, Zucchini, Vegetarian