Recipes
Vegetarian Chili
Written on December 01, 2007
Adapted from Eating Well Diabetes Cookbook
- 1 TSBP olive oil
- 1 lg. onion, chopped
- 1 clove garlic, minced
- 2 TBSP chili powder
- 2 tsp. ground cumin
- 1 tsp. ground red cayenne pepper (optional)
- 1 LB. zucchini (2 medium) cut in to ½-inch chunks (I use 2 green and 1 yellow)
- ¼ c thinly sliced sun-dried tomatoes (not packed in oil)
- 1½ TBSP all-purpose flour
- 1 15 oz can pinto beans, rinsed well
- 2 c vegetable stock
- 1 c 15 oz black beans (or white beans) rinsed well
- 1 14 oz. can Muir organic fire roasted diced tomatoes
- 1/3 c chopped fresh cilantro / freshly ground pepper to taste
Heat oil in a Dutch oven over medium-high heat. Add onion and cook, stirring, until golden, 2-3 minutes. Reduce heat to medium-low. Add garlic, chili powder, cumin and pepper; cook, stirring constantly, until fragrant, about 1 minute. Add zucchini and sun dried tomatoes; cook, stirring for 2 minutes or so.
Add flour and beans, cook, stirring for 1 minute. Add broth and tomatoes. Bring to a boil, reduce heat to low and simmer, partially covered, until the zucchini is tender, 15-20 minutes. Stir in cilantro and season with pepper.