Summer Vegetarian Chili
Description
Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity.
Ingredients
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2 tablespoons extra-virgin olive oil
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1 cup chopped red onion
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5 large cloves garlic, crushed or minced
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2 tablespoons chili powder, or more to taste
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2 teaspoons ground cumin
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2 cups juicy chopped fresh tomatoes
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1 (15 ounce) can no-salt-added black beans, drained
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1 cup water (or red wine)
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1 cup chopped bell pepper (any color)
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1 cup chopped zucchini
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1 cup corn kernels
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1 cup chopped white or portobello mushrooms
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1 cup chopped fresh cilantro, packed
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1/8 teaspoon cayenne pepper, or more to taste
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Salt and freshly ground black pepper, to taste
Directions
1
Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
2
Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.