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Monday, May 16, 2011

Tracey's Vegetarian Chili


Ingredients
2 tbsp olive oil
1 medium onion, chopped
4 cloves garlic, chopped
2 tsp ground cumin
3 tsp ancho chile powder, rounded (Williams-Sonoma brand)
½ tsp smoked serrano chili powder, or to taste (Williams-Sonoma brand)
1 tsp smoked spanish paprika, slightly rounded
1 tsp thyme, dried and crushed
1 ½ tsp oregano, dried and crushed
1 medium zucchini, diced
1 cup roasted corn, Trader Joe's Roasted Corn in the freezer section
2 cans black beans, 15 1/2 ounce cans
1 can crushed canned tomatoes, 15 1/2 ounce can
1 can Del Monte Diced Tomatoes in Juice, 15 1/2 ounce can
2 cups broth, or more if it needs it.
salt and ground black pepper to taste
Method
1.Preheat oven to 350°.
2.In a large pot, heat oil over medium-high heat until shimmering. Add onion and sprinkle with a little salt, cook stirring until translucent (about 2 min.) and add garlic, stirring frequently until garlic is fragrant and soft (about 2 more min.). Add cumin and chili powders along with salt and pepper and cook until the spices are fragrant, about 1 minute. Add both cans of tomatoes, the thyme and oregano and the beans. Stir to mix and add 2 cups of broth.
3.Bring to a boil and add the zucchini. Turn off the stove, stir, cover and place on lower middle rack in oven. Set timer for 25 minutes. When timer goes off add the corn, mix well, return to oven and cook for another 5 minutes just to heat through.
4.Serve with cornbread.
Source: Tracey Adams (6 servings)

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