Chili for Dinner

January 21, 2010

Vegetarian Black-Bean Chili

Vegetarian Black-Bean Chili

If you can’t think of what to have for dinner tonight, try this simple chili recipe. It is healthy, delicious, and will warm you up on a cold winter evening. I have made it  a number of times at home and in our RepairClinic kitchen. It was a success every time.

Vegetarian Black-Bean Chili

Prep: 15 minutes
Total: 30 minutes
Serves 4


* 1 tablespoon olive oil
* 1 small onion, diced
* 2 garlic cloves, minced
* Coarse salt and ground pepper
* 2 zucchini, sliced
* 2 carrots, thinly sliced
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 2 cans (19 ounces each) black beans, rinsed and drained
* 1 can (28 ounces) crushed tomatoes
* 1 package (10 ounces) frozen corn kernels, thawed


1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
2. Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

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{ 2 comments… read them below or add one }

Dave Harrison January 21, 2010 at 8:18 am

Sounds delicious. We at Repair should start submitting healthy receipts once every week or two. I’m sure I could get one from my Mom’s cook book. Not sure how healthy as Mom’s quite southern but I promise it’ll make you smile.


Liliana January 21, 2010 at 8:32 am

I love that idea. I am going to send an email out asking everyone at RepairClinic to submit their favorite recipes. I will be happy to post them once a week on the blog. As long as we try to eat healthy food in general, it’s ok to indulge on occasions as well.


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