Recipe: Veggie Chili

Veggie Chili // Serves 4 to 6 

1 tablespoon olive oil

1 small onion, diced

2 garlic cloves, minced

Coarse salt and ground pepper

2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise

2 carrots, thinly sliced

1 tablespoon chili powder

1 teaspoon ground cumin

1 can (19 ounces) black beans, rinsed and drained

1 can (28 ounces) crushed tomatoes

1 or 2 cups frozen corn kernels, thawed

1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
2. Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are between crisp and tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.