Sometimes a substantial bowl of bean and tomato soup, which in essence makes up most every vegetarian chili, is a perfect comforting end to a long day of work. Served with the corn muffins from yesterday's post or my favorite green chile cornbread, you've elevated a humble stew to a special meal anyone would be glad to come home to. This is also a great last minute dinner to put together quickly on a busy weeknight. It uses several pantry staples and a few common veggies to freshen and brighten everything up.
2 Bean Vegetarian Chili:
Yields 6 generous servings
1 medium yellow onion, diced into 1" pieces
1 clove garlic, finely chopped
2 medium zucchini, diced into 1" pieces
1, 3 oz can diced mild green chiles
1, 15 oz can cannelini beans, rinsed and drained
1, 15 oz can black beans, rinsed and drained
1, 6 oz can tomato paste
1, 28 oz can diced tomatoes (I like San Marzano brand)
2 cups low sodium vegetable stock (or water)
1 cup frozen corn kernels (not defrosted)
1 tsp salt
1/2 tsp black pepper
1/2 tsp chile powder
1/2 tsp ground cumin
1/8 tsp ground cinnamon
creme fraiche (or low-fat sour cream), for serving
1) In a large Dutch oven, heat 1 TB olive oil. Saute the onion and garlic until translucent, about 2 minutes. Add the spices (salt through cinnamon) and stir until fragrant, about 1 minute longer. Add the zucchini and tomato paste, stirring constantly so the tomato paste doesn't burn. Add the green chiles, the beans, the diced tomatoes, and the stock (or water). Stir the whole thing to combine, cover the pot, and bring to a boil. Reduce heat to a simmer and continue cooking until the soup has thickened slightly and the flavors have come together, about 25-30 minutes.
2) When the soup has finished cooking, stir in the frozen corn kernels. Adjust the seasoning as needed and serve the hot soup with a dollop of creme fraiche or sour cream. Enjoy!