Sunday, January 30, 2011

Bean and Vegetable Chili (vegan)

Yep, almost everything has a rambling attached: Prior to my relocation from FL to NM my FABULOUS lifelong friends had a party in my honor and since they really are FABULOUS friends, they decided to make vegetarian/gluten free food!! I was so touch and impressed, because I know this to love, research and time. Well, two of the recipes that were created for that event have become two of my favorites, below is one of them and the other I posted a few days ago, Black Bean Quinoa. *****I LOVE MY FRIENDS!!

Bean and Vegetable Chili
1 medium onion — coarsely chopped
1 green bell pepper — cored, seeded and diced
2 cloves garlic — minced
3 cups pinto beans*, cooked — (or 2 cans)
2 14.5 ounce cans diced tomatoes — (I used 1 can w/ green chilies, 1 can regular)
2 teaspoons chili powder
1 teaspoon cumin
1 1/2 cups corn — fresh or frozen
1/4 teaspoon salt — (optional, to taste)
1 1/2 cups zucchini — diced (about 2 medium)

In a non-stick pan over medium heat, sauté the onion, bell pepper and garlic just until lightly browned, about 3 minutes. Add the beans, tomatoes, and seasonings. Bring to a boil, then reduce heat, and simmer uncovered for about 10 minutes. Stir in the corn and zucchini and continue to cook until the zucchini is just tender, not mushy, about 7 minutes.

*(Black Beans or kidney beans may also be used.)

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