Vegetable Bean Chili
There are never enough chili recipes and ideas. This quick and easy version is a substantial one-dish meal. Serve condiments alongside, such as fresh cilantro, chopped green onion, corn chips or sour cream. Cornbread is an excellent accompaniment that can be prepared ahead.
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 small zucchini, diced
- 1 red pepper, seeded and diced
- 1 19 oz can stewed tomatoes, chopped
- 1 cup fresh or frozen corn kernels
- 1 cup black beans or chickpeas - drained and rinsed
- 1 cup tomato juice or sauce
- 1 1/2 tsp chili powder
- 1/2 tsp dried oregano leaves
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Chili can be prepared a day ahead, covered and refrigerated. Reheat, covered in preheated oven 375° toaster oven for 25 minutes, stirring a few times, until hot.
In an 8 cup ( 2 L) shallow casserole or baking dish, combine garlic, onion, celery, zucchini, red pepper, tomatoes, corn, beans, tomato juice, chili powder, oregano, salt and pepper.
Bake, covered in a preheated 400° toaster oven for 35 minutes. Remove cover and bake for another 20 minutes, or until celery and zucchini are tender and chili is bubbling.
Stir a few times during cooking. Serve.