Wintry Veggie Chili

Looking for an easy and tasty vegetarian recipe? Martha helped me find just this!  Not only is this colorful concoction delicious, it is also sweet, savory, and everything in between!  Chili is a hearty meal and perfect for a cool evening!

Altered from Vegetarian Black-Bean Chili

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

A pinch of salt and pepper

3 zucchinis, sliced

1 ½ cups carrots

1 tablespoon chili powder

1 teaspoon cumin

2 cans (19 oz each) black beans rinsed and drained

2 cans (12.5 oz each) tomatoes, crushed or diced

1 packaged (10 oz) frozen corn

1 cup water

In a large pot, bring olive oil to a boil.  Then, add onion and garlic cloves.  Let simmer.  It’s okay if they brown a little.  Add salt and pepper to taste.  ½ teaspoon of each is enough to add a pinch of flavor.  Next, add in sliced zucchini and carrots.  Then, add chili powder and cumin.  For a stronger taste, add ½ teaspoon more of these spices.

Continue stirring and cooking on low-medium heat.  Add the remaining veggies and 1 cup of water.  This recipe makes 5 hearty servings-great for left-overs!

About Humble Foodie

While we both love to eat well, life as AmeriCorps volunteers doesn’t afford us the budget to try every new restaurant and type of cuisine. With many post-graduate expenses and limited financial resources, what’s a foodie to do? The answer is here, at The Humble Foodie. Instead of spending our hard-earned cash paying other people to cook for us, we’re spending as frugally as possible making delicious meals at home.
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