Talk about quick comfort – this half-hour chile satisfies like the best of them, especially when topped with your favorite fixings. Prep time: 15 minutes. Total time: 30 minutes. Serves 4.
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
Coarse salt and ground pepper
2 zucchinis (about 1 pound total), halved lengthwise and thinly sliced crosswise
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
Surefire chili toppings:
Tortilla chips
Sour cream
Shredded cheese, such as cheddar or pepper jack
Halved cherry tomatoes
Thinly sliced scallions
Diced avocado
Directions
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.
Add zucchini, carrots, chili powder and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6-8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8-10 minutes more.
