Corn & Black Bean Summer Chili
Prep time 15 minutes
Cook time 15 minutes
Ready in 30 minutes
Makes 4 servings
- 1 tbsp oil, plus more if needed
- 2 medium zucchini, diced
- 2 tbsp chili powder
- 1 (14 oz) can petite diced tomatoes
- 1 (14 oz) can black beans, drained and rinsed
- 1 (14 oz) can kidney beans, drained and rinsed
- 1 tbsp instant espresso powder
- 1 1/2 cups fresh corn (cut from 3 ears corn), or use frozen
- 2 tbsp fresh oregano, roughly chopped
- 1 1/2 cup feta, crumbled
1. Add the oil to a large skillet over medium heat. Sauté the diced zucchini until soft and golden brown, about 5 min., stirring frequently. See previous page for a meat alternative.
2. Sprinkle the zucchini with chili powder, salt (in moderation) and pepper, and sauté 30 sec., or until fragrant.
3. Add the tomatoes with juice, beans, espresso, and corn and bring to a boil, stirring. Simmer on low heat for 10 min., stirring occasionally. Check seasoning, add salt (in moderation) and pepper if needed.
4. Remove the pan from the heat, add fresh oregano, and sprinkle with crumbled feta. Serve hot or at room temperature.
1. What makes this recipe so brilliant is that it works as a meatless main dish or as a side dish. Leftovers make a tasty packed lunch.
2. If you can find canned cherry tomatoes, they’re delicious in this chili. But don’t sweat it. Petite diced tomatoes work just as well.
3. Works equally well when made with ground beef. After step 1, remove zucchini from skillet using a slotted spoon and set aside. Add 1 tbsp (olive) oil to the skillet and sauté 1 lb of ground beef, breaking up chunks, until no longer pink. Then re-add zucchini to the beef and continue with step 2.
418 calories, 14g fat, 6g saturated fat, 28g cholesterol, 819mg sodium, 46g carbohydrate, 17g fiber, 10g sugars, 23g protein