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.
Course: Main Course
2cloves garlic, minced
1small onion, chopped
1small zucchini, diced
1red pepper, seeded and diced
119 oz canstewed tomatoes, chopped
1cupfresh or frozen corn kernels
1cupblack beans or chickpeas - drained and rinsed
1cuptomato juice or sauce
1 1/2 tspchili powder
1/2tspdried oregano leaves
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.