Serves 4 Prep time: 15 Minutes   Total Time: 30 Minutes

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
2 Cans (19 ounces each) black beans, rinsed and drained
1 Can (28 ounces) crushed tomatoes
1 Package (10 ounces) 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 crisp-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.
 

Chili Toppings
Sour cream
Shredded cheese as cheddar or pepper jack (leave out if dairy intolerance)
Halved cherry tomatoes
Thinly sliced scallions
Diced avocado
 

This entry was posted on Friday, October 5th, 2007 at 1:48 pm and is filed under Rejuven-Eating Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.