Sunday, December 7, 2014

Recipe: Veggie Chili

Southwestern Corn and White Bean Chili
from Monica at
adapted from a 1990s recipe in “Vegetarian Times” Magazine.

Makes 6 servings.  Total cook time is about 30 minutes.

1 Tbsp. coconut oil
1 large yellow onion, diced
2 peppers, red and green, seeded and diced
1 medium zucchini, diced
2 cloves of garlic, crushed
2 cups freshly roasted or frozen corn kernals (I used Whole Foods organic roasted frozen corn)
15 ounces of white kidney (cannellini) beans if canned then rinse and drain
28 ounces of crushed tomatoes (I used Tuttorosso canned)
4 Tbsp. fresh parsley
2 tsp. dried oregano
2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. sea salt
1/2 tsp. ground black pepper
2 Tbsp. chopped fresh cilantro

Heat the oil in a large saucepan.  Add the onion, peppers, zucchini and garlic.  Cook over medium heat until vegetables are tender, stirring occasionally for about 8-10 minutes.  Stir in corn, crushed and stewed tomatoes, beans, and spices.  Bring to a simmer.  Cook uncovered over low heat, stirring occasionally, about 20 minutes.  Remove from heat and stir in the cilantro.  Let stand for a few minutes before serving.

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