You've heard about "Eating the Rainbow". Now you can do it in one meal with this colorful, salsa-inspired chili. It's a satisfying lunch or dinner. Serve it with corn chips or corn tortillas if you're gluten-free. Splash it with lime before it goes into your mouth.
Eat the Rainbow Veggie Chili
1 can black beans, rinsed
1 can kidney beans, rinsed
2 tablespoons high quality extra virgin olive oil
1 small yellow onion, diced
5 cloves fresh garlic, minced
2 small or 1 medium zucchini, halved and cut into half moons
1 small red pepper, diced
1 medium carrot, diced
1 cup medium chunky salsa
1/2 cup water
3/4 frozen corn (fresh if in season)
4 pinches of sea salt
Optional:
4 lime wedges
Corn chips or corn tortillas
Open cans and empty beans into a strainer, rinse thoroughly. Heat a stock pot to medium-high, then add olive oil. Add onion, garlic and 1 pinch of salt and saute until onion becomes translucent. Reduce heat to medium and add zucchini and 1 pinch of salt, stir for 2 minutes. Add beans and stir. Add red pepper, carrot, salsa, water, corn and remaining salt and stir until all ingredients are integrated.
Reduce heat to low and let simmer for about 10 minutes. Taste and adjust salt as needed. Serve with a squeeze of lime.
Preparation time: about 25 minutes
Makes 3-4 servings
Copyright 2010, Genevieve Sherrow, MS, CN, Original Recipe.
