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.
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
Shredded Cheddar cheese
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!