One of the things I like about the Fall is making hearty stews, soups, and chili. I usually make turkey chili, but I’ve been trying to incorporate meatless menus into my week. You can serve this chili as either a main course with a side salad and cornbread or as an appetizer.
Prep time: five minutes
Total cook time: Twenty minutes
16 oz. can reduced sodium or regular black beans
16 oz. can reduced sodium or regular kidney beans
16 oz. can reduced sodium or regular cannellini beans
6 oz. can tomato paste
Half of onion chopped
2 garlic cloves, finely sliced
2 medium-sized carrots, diced
1 zucchini, diced
1 yellow squash, diced
1 tbsp olive oil
1 cup water, plus a little more*(Depending on how thick you like your chili, add little or less water)
Salt and pepper to taste
2 tbsp light brown sugar
1 ½ tsp chili powder
1 tsp cumin
½ tsp cayenne pepper
Pinch of clove
Pinch of basil
Cilantro to garnish (optional)
- In a strainer, add the canned beans and rinse under running water. Set aside.
- Over medium-high heat add the olive oil, followed by diced vegetables and sauté for about five minutes.
- Add the beans and remaining ingredients. Lower the heat and let simmer for twenty minutes or until vegetables are tender.
- Serve immediately and garnish with cilantro and a dollop of sour cream.