Why I Love This Recipe
FEATURING: Tomatoes, carrots, zucchini (and/or pattypan), sweet peppers, jalapeno pepper, onions and garlic. Cilantro (and/or carrot tops) is optional.
A lovely summer recipe that our kids always love. Depending on how spicy your chili powder is, you can put less and adjust, based on taste!
Ingredients You'll Need
2 x 15 ounce cans of beans of your choice (ex: black beans and red navy beans), rinsed and drained
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 teaspoon salt, or more, to taste
2 carrots, chopped
1-2 zucchinis (and/or pattypan), cut in 1/2 inch slices and then in two = in half-moons)
2 sweet peppers, chopped
1/2 jalapeno pepper, chopped
3 cloves garlic, chopped
10 cups of chopped tomatoes (approx. 5-6 medium/large tomatoes or 2 cans of diced peeled tomatoes)
1/4 cup mexican chili powder
1 tablespoon ground black pepper
1-2 ear of corn, cut into kernels (or 1-2 cups of frozen corn)
FOR GARNISH (optional)
Serve with avocado slices, cilantro (and/or a few carrot tops, chopped and used as garnish) and/or nacho/tortilla chips!
Heat the olive oil in a large pot over medium heat.
Stir in the onion, and season with bay leaves, cumin, oregano, and salt.
Cook and stir until onion is tender, then mix in the carrots, zucchinis, sweet peppers, jalapeno pepper, and garlic.
Add the beans.
Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot.
Season chili with chili powder and pepper.
Bring to a boil, reduce heat to low, and simmer 45 minutes. Add the corn in the last few 2-5 minutes of cooking.
Serve with garnish if you want!