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.
|2||tablespoons olive oil|
|1||medium onion, chopped|
|3||cloves garlic, finely chopped|
|3||tablespoons chile powder|
|1½||teaspoons ground cumin|
|1½||teaspoons ground coriander|
|2||tablespoons chopped fresh oregano|
|2||small zucchini or summer squash,
|2||small ears corn, kernels removed from cobs|
|3||medium carrots, finely chopped|
|1||can (28 ounces) whole tomatoes, crushed in a bowl|
|2||cans (16 ounces each) kidney or pinto beans|
|Salt and pepper, to taste|
|1||cup shredded cheddar (for garnish)|
|1||cup sour cream (for garnish)|
|1||bunch scallions, thinly sliced (for garnish)|
|1||tomato, chopped (for garnish)|
|1||small 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.
4. Ladle in to bowls and garnish with cheese, sour cream, scallions, tomato, and cilantro.