Vegetarian Black-Bean Chili

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
472
FAT
20%
CHOL
0%
SOD
7%

Comments

I double the chili powder, cumin and tomatoes. Delicious!
0347d43d742c   •  22 Feb   •  Report
I make this regularly - typically I add a variety of beans (great northern, garbonzo, black, red kidney, etc) and the equivalent of 3 cans instead of 2. I also add diced tomatoes (canned or fresh) and a package of frozen spinach. I think it's best the second day.
fdcccab004ab   •  4 Feb   •  Report
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Ingredients for 4 servings

1 tablespoon olive oil

1 small onion, diced

2 garlic cloves, minced

Coarse salt and ground pepper

2 zucchini (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

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