Vegetarian Black Bean Chili

[muck_a_luck]

This recipe came up at work and a couple of people requested it. It is my favorite chili recipe ever, ever, ever! Fab with loads of sour cream and some hot buttered cornbread!

Can also serve as a belated birthday offering to uisgich. *facepalm* Love you! :)



Vegetarian Black Bean Chili
1 T olive oil
2 c diced red bell pepper
1 ½ c chopped onions
1 T minced garlic
1 T chili powder
2 t ground cumin
1 – 14 ½ to 16 oz. can ready-cut peeled tomatoes, with juices
1 – 15 to 16 oz. can black beans, rinsed thoroughly, drained
2 c diced yellow squash*
1 T minced, seeded jalapeño chili (optional, I don’t use.)

Heat olive oil in large, nonstick skillet over medium-low heat. Add diced bell pepper and chopped onions and sauté until golden, about 10 minutes. Add minced garlic and stir mixture 2 minutes. Stir in chili powder and ground cumin, then tomatoes and beans and bring mixture to a simmer. Reduce to low, cover and cook 20 minutes. Add diced yellow squash and minced jalapeño. Cover chili and cook until squash is crisp-tender, about 6 minutes.

4 servings
275 calories per serving
5 g fat per serving
350 mg sodium per serving
0 cholesterol

Then add sour cream! *snortle*


*aka summer squash, aka crookneck squash. Not the green squash, similar in shape to a cucumber, which *everybody* knows is zucchini. I have met weirdos who have gotten these two vegetables reversed. Clearly these people have never had gardens... Zucchini is green. Summer squash is yellow. Sorry. Just needed to get that off my chest.

Comments

[uisgich.livejournal.com]

Mmmmm Veggie chilli!! With lashings and lashings of sour cream :) Yum!

And, no fear! I know my squash!!

Actually, green squash is courgette over here!