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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.

    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.

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