Vegetarian Chili

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.