Vegetable Chili

The Fall is here and with it the desire for warm, comfort foods!  A seasonal favorite of mine is a vegetable and black bean chili.  It’s the perfect meal for a cool night and leftovers are always an added bonus!  Yesterday was the perfect day to whip some up so I thought I’d share the recipe in case any of you have a hankerin’ for a tasty dish that’s easy and full of fresh, healthy ingredients.

Vegetable Chili

VEGETABLE CHILI

1 large onion, chopped

1 Tbsp. of vegetable oil

1 28 oz. can of diced tomatoes – not drained

2/3 cup picante (I like it spicy!!)

1 1/2 Tsp. ground cumin

1 Tsp. salt

1/2 Tsp. dried basil

1 12 oz. can of black beans

2 medium peppers (I usually do a combo of red, yellow or orange)

1 yellow squash

1 zucchini

Cooked Rice

Shredded Cheddar cheese

Sour Cream

Fresh Cilantro

Vegetable Chili

Cook onions in oil – use a large pot and cook over medium-high heat.  Stir until tender.  Add the tomatoes and the next 4 ingredients; stir well.  Bring the mixture to a boil – then cover and reduce heat.  Simmer for about 5 minutes.  Next, stir in beans, peppers and squash.  Cover and cook until vegetables are tender – approximately 25 minutes over medium-high heat.  Stir occasionally.

Serve over rice.  Top with cilantro, cheddar cheese and sour cream.  YUM!

Chili

 

 

 

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