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Recipe for vegetarian chili

Valerie Ryan for the Boston Globe

Serves 4

Warm and satisfying, this fresh vegetable and bean chili has lots of spice. Ladle it into bowls for dinner and let kids garnish it themselves with cheddar, sour cream, scallions, fresh tomatoes, and cilantro.

2tablespoons olive oil
1medium onion, chopped
3cloves garlic, finely chopped
3tablespoons chile powder
teaspoons ground cumin
teaspoons ground coriander
2tablespoons chopped fresh oregano
2small zucchini or summer squash,
thinly sliced
2small ears corn, kernels removed from cobs
3medium carrots, finely chopped
1can (28 ounces) whole tomatoes, crushed in a bowl
1cup water
2cans (16 ounces each) kidney or pinto beans
Salt and pepper, to taste
1cup shredded cheddar (for garnish)
1cup sour cream (for garnish)
1bunch scallions, thinly sliced (for garnish)
1tomato, chopped (for garnish)
1small bunch cilantro, chopped (for garnish)

1. In a large pot over medium heat, heat the oil. Add the onion and cook, stirring often, for 8 minutes or until softened. Add the garlic, chile powder, cumin, coriander, and oregano. Cook, stirring, for 1 minute, or until fragrant.

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2. Add the zucchini or summer squash, corn, and carrots. Cook, stirring often, for 5 minutes, or until slightly softened.

3. Add the tomatoes, water, and beans. Turn up the heat and bring to a boil. Lower the heat, and simmer, uncovered, for 25 minutes, or until it thickens. Taste for seasoning and add salt and pepper, if you like.

4. Ladle in to bowls and garnish with cheese, sour cream, scallions, tomato, and cilantro.
Valerie Ryan

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