Vegetable and Black Bean Chili
Prep Time 25 mins
Cook Time 20 mins
Serves 6
Difficulty N/A
Ingredients
- 2 tbsp (30 mL) Vegetable Oil
- 2 onions, chopped
- 4 cloves garlic, chopped
- 1 carrot, chopped
- 1 red pepper, peeled seeded and chopped
- 2 tbsp (30 mL) chili powder
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) oregano
- 1/2 tsp (2 mL) smoked paprika
- 2 tbsp (30 mL) Robin Hood® All Purpose Flour
- 2 cups (500 mL) tomato juice or chopped canned tomatoes
- 1 1/2 cups (375 mL) Carnation® Regular or 2% Evaporated Milk
- 1 cup (250 mL) fresh or frozen corn kernels
- 1 small zucchini (optional), chopped
- 1 19-oz (540 mL) can black beans, drained and rinsed
- salt and pepper
Directions
Step 1:
In a large saucepan, heat oil over medium-high heat. Add onions, garlic, carrot and pepper. Cook, stirring often for 5 minutes, until vegetables are softened.
Step 2:
Add chili powder, cumin, oregano and paprika and combine with vegetables. Add flour and cook with vegetables for 2 minutes. Stir in tomato juice. Bring to a gentle boil, stirring and cook 8 minutes.
Step 3:
Add warmed evaporated milk, corn, zucchini (if using) and black beans. Season with salt and pepper. Cook 4 to 5 minutes until corn and zucchini is cooked.
Tips
Replace black beans with canned, rinsed and drained chick peas, lentils or kidney beans.
Chili can be made ahead, covered and refrigerated one day ahead. Reheat over low heat, stirring frequently.