Thursday, July 17, 2008

Zucchini for meat eaters. Really. *

*But there's always a catch. You have to like chili. But if you do like chili--you will likely like this one, even if your preference runs towards the con carne. And--you will use up zucchini, and not even notice you're eating it. This is also a completely flexible recipe. No summer squash? Use more zucchini. No peppers? Ok. Leave 'em out. Got black beans, but no pink? No problem. It will taste great, no matter what, it looks pretty, it feeds a crowd, and you won't miss the meat.

Confetti Chili

1/4 c. olive oil
2 medium zucchini, cut into 1/4 inch dice
2 summer squash, cut into 1/4 inch dice
1 large onion, cut into 1/4 inch dice
2 large bell peppers, preferably red and/or yellow, cut into 1/4" dice
2 T chili powder
1 T ground cumin (best if you grind your own, but any will do)
1 large can crushed tomatoes in juice
4 small cans tomato juice (I prefer low sodium)
1 t dried basil
1 t dried oregano
1/2 t freshly ground black pepper (or more to taste)
1/2 c. chopped Italian parsley
1/2 cup chopped fresh dill (or 2 t dried, if you don't have fresh)
1 can black beans
1 can pinto beans
1 package frozen corn (about 1-1/2 cups) (optional)

Heat olive oil in a large dutch oven and add onions. Saute until just clear. Add zucchini, squash and peppers and stir to blend. Add chili powder and cumin, and cook until vegetables are just starting to get tender. Add tomatoes, juice, and remaining seasonings (except fresh herbs.) Cook over low heat for around 30 minutes, stirring occasionally. (You can cook it longer if you like--it's very forgiving.)

Add the beans, corn, parsley and dill, and cook another fifteen or so minutes. Serve alone, garnished with grated cheddar or jack cheese, with sour cream, etc. Great with cornbread, fresh corn tortillas, or atop rice or couscous.

1 comment:

rebecca said...

Can you make me enough of this to last my family through September 30?