I can never again live any place where there is not an active farmers market. Well, ok so I can live without; I just don’t want to. My local farmers market is open on Saturdays on our town square (a park set in the center of a traffic circle, AKA “round-about”) during spring, summer, and fall.
I adore the farmers market. Ours is abundant with seasonal vegetables, colorful fruit, local honey, free range eggs, responsibly sourced meats, fragrant flowers, and fresh baked goods. It’s a multi-sensory delight.
My last trip to the farmers market supplied me with an assortment of local vegetables, perfect for vegetarian chili!
This is a hearty, chunky vegetable chili that even committed meat-eaters will enjoy.
The chili itself is actually vegan, but I ruin that with a delicious mound of shredded cheddar cheese and a hefty dollop of sour cream. I do not even feel bad about this.Print
2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 serrano peppers, stemmed, seeded, and minced
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups corn
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
2 cans black beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock
1/4 cup chopped fresh cilantro leaves
1. In a large, heat the oil
over medium heat. Add the onions, bell peppers, garlic, and serrano peppers,
and cook for about 8 minutes until soft.
2. Add the zucchini and corn and cook about 5 minutes.
3. Add the
chili powder, cumin, salt and cayenne and stir well.
4. Add the tomatoes, beans, tomato sauce,
and vegetable stock then bring to a boil. Reduce the heat to
medium-low and simmer, stirring occasionally, for about 20 minutes.
from the heat and stir in the cilantro. Adjust the seasoning to taste.
Makes 8 servings