Vegetarian Black-Bean Chili

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It seems that fall has finally arrived in Chicago with temperatures today barely reaching 60 degrees, cloudy skies, and a cool breeze.  So with the weather changing, it felt like a stew night, and so I decided to make an old favorite recipe from Everyday Food for Vegetarian Black Bean chili.  Sweet carrots and tender zucchini blend together with creamy black beans and tomatoes to make a satisfying chili.  The recipe calls for a package of frozen corn kernels, which I leave out - I'm just not a fan of corn in my Chili.  Sometimes I will add some frozen spinach or collard greens or some soy crumbles.  I went easy on the spice, just adding 1 teaspoon of chili powder and 1/2 teaspoon of cumin, although originally the recipe calls for 1 tablespoon and 1 teaspoon respectively.  Serve with some sour cream or plain yogurt, cheese and avocado.

Vegetarian Black-Bean Chili

adapted from Everyday Food

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
• 2 carrots, thinly sliced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 cans (19 ounces each) black beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1 cup frozen chopped spinach or more to taste

In a 4 or 5 quart dutch oven, heat oil over medium-high.  Add onion and garlic; season with salt and pepper.  Cook, stirring occasionally until beginning to soften, about 4 minutes.

Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, spinach, and 1 cup water. Simmer until slightly thickened and carrots are soft.  

Serve in bowls and dollop with sour cream or yogurt and sprinkle on some cheddar for the perfect bowl of comfort for a chilly fall night.