Black Beans, Cumin, Sundried tomato, Tomatoes, Zucchini
Season
Fall, Winter
Ingredients
2 cup water
1 tablespoon olive oil
1 small onion, chopped
1 jalapeno pepper, diced
2 celery stalks, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 cups black beans
2 cups red kidney beans
3 cups diced tomatoes
1/4 cup sundried tomatoes
3 tablespoons chili powder, depending on your taste
1 tablespoon ground cumin
Salt and black pepper, to taste
Directions
1
In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in jalapeño, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
2
Blend sundried tomatoes and ½ tomatoes until smooth, set aside
3
dd the black beans, kidney beans, tomatoes, and blended sundried tomato. Season with chili powder, cumin, salt, and black pepper.
4
Simmer chili on low for about 30 minutes. Serve warm.
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