Black Bean Chili expandthetable.net
2 tablespoons olive oil
1 large onion, chopped
1/2 red onion, chopped
3 garlic cloves, minced
1 medium zucchini, chopped
1 green and 1 yellow bell pepper, seeded and chopped
1 teaspoon basil
2 teaspoons chili
1 teaspoon coriander
1 1/2 teaspoons cumin
1 teaspoon dark cocoa
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground pepper
28 ounce can chopped Manzano tomatoes
1-14 ounce can black beans, drained
1-14 ounce can kidney beans, drained
2 ears of corn, kernels cut off
1/2 cup dry wine
Add 1 tablespoon olive oil to a large skillet. Over medium heat, sauté onions and garlic until onions are softened. Add zucchini and bell peppers and cook until softened. Add spices, stirring to coast vegetables.
Add tomatoes with liquid and wine. Stir to mix. Simmer for 15-20 minutes. Add black beans and corn. Stir to mix.
Taste and adjust seasoning. Serve over rice, farrow or quinoa. Garnish with sliced avocado, lime wedges and corn chips on the side.
To freeze. Cool to room temperature. Label and place in zip lock freezer bags for up to 3 months.
Alcohol free: Omit wine and add 1/4 cup V-8 juice or broth.
Ale or Beer: Use 1/4 cup ale or hearty beer in place of red wine.
Cheesey: Grate cheddar cheese on top.
Add other veggies: Add 1 cup chopped carrots, mushrooms, yellow squash and/or celery.
Heat: Add 1 jalapeño minced for some heat.
Meaty: Add 1 pound chopped beef or chicken after the onions are sautéed. Cook until done.