Warmer days are near with the crisp, cool nights. Spring brings out the baby squirrels and red-wing blackbirds. Daffodils are popping up and the trees are beginning to bud.
Though the days are warm, a spicy spring chili makes a great meal for the season. This chili is packed with zucchini, corn, beans, tomatoes, and spice. And for some reason, it doesn’t seem as heavy as those winter chilis tend to be.
adapted from Everyday Food Magazine
1 tablespoon canola oil
1 medium yellow onion, diced medium
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 medium zucchini, cut into 1/2-inch dice
1/2 cup frozen corn kernels
3/4 cup (6 ounces) tomato paste
1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (14.5 ounces) diced tomatoes
1 chile in adobo sauce with 1 tsp adobo
In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, both cans diced tomatoes, corn, and chile in adobo sauce. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.
Serves approximately 6 1-cup servings