Corn, Black & Red Bean Vegetarian Chili

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Posted a picture of tonight’s dinner as it was cooking on Facebook and got requests for the recipe.  Here it is, but note it has tons of ingredients yet it’s really a simple recipe to execute once you have your mis en place set up!  As with all Chilis, Soups and Stews it always tastes better the second day!
* Exported from MasterCook *

Corn, Red & Black Bean Vegetarian Chili

Recipe By : Chef Jim
Serving Size : 6
Categories : Chili; Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
2 medium zucchini — 1″ chunks
1 medium yellow squash — 1″ chunks
1/2 large red onion — diced
1 medium green bell pepper — 1″ chunks
1/2 large red onion — 1″ chunks
2 cloves garlic — minced
1 medium jalapeno chile pepper — minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ancho chili powder — or cayenne to taste
1/4 teaspoon paprika
1 teaspoon dried oregano — crumbled
15 ounces black beans, canned — drained and rinsed
15 ounces red kidney beans, canned — drained and rinsed
10 ounces frozen corn — defrosted
14 ounces diced canned fire roasted tomates
28 ounces canned crushed tomatoes
1 cup water
1/4 cup fresh cilantro — chopped

In dutch oven heat oil and add diced onion and pinch of kosher salt, cook until beginning to soften, add green pepper and saute for 2 minutes. Add garlic and jalapeno stirring for one minute then add squash, zucchini, chunked red onioin and cook 3 minutes. Add spices and oregano stir to coat all vegetables with spices.

Stir in beans and diced tomatoes once totally incorporated add crushed tomatoes and water, bring to boil.

Reduce heat to simmer and cook for 30 minutes stirring occasionally.

Add corn and cilantro cook for additional 10 minutes.

Description:
“Eggplant is good addition or sub for one of the squashes. Adjust the heat to personal taste.”
Serving Ideas : We serve all chili over brown rice. Corn muffins are good on the side as well.
Serve with favorite toppings: Chopped Scallions, Lime & Cilantro Marinated Avocado, Chopped Cilantro, Shredded Cheddar, Dollop of Sour Cream or Plain Greek Yogurt
Enjoy!

Eat Well….Be Well!

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2 Responses to Corn, Black & Red Bean Vegetarian Chili

  1. Chef Jim says:

    Don’t be tempted to cook this longer as the texture of the squashes will diminish with more cooking it’s better the keep a bit of “crunch” versus eating mush!

    Like

  2. Sue Steffey says:

    Thanks for the warning because I probably would have overcooked. I will let you know how it turns out.

    Liked by 1 person

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