Vegetable and Bean Chili
Serves 12 Active Time 10 min. Total Time 40 min.
2 yellow onions, chopped
1 red pepper, chopped
¼ cup olive oil
6 garlic cloves, minced
2 Tbsp chili powder
2 tsp ground cumin
2 tsp oregano
4 zucchinis, chopped
2 (28 oz) cans Italian stewed tomatoes
2 cups vegetable stock
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
½ cup Cabot Sharp Cheddar Cheese, grated
1 cup Cabot Sharp Cheddar Cheese, grated
½ cup fresh cilantro, chopped
3 limes, cut into wedges
In a Dutch oven, cook onions and peppers in oil until golden, about 8 minutes.
Add garlic, chili powder, cumin and oregano; cook for 2 minutes. Stir in zucchini, tomatoes, stock, beans, and jalapeño.
Bring to a boil over medium heat, and then reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
Add grated cheese and season with salt and pepper.
Ladle into bowls and top with cheese and cilantro. Squeeze lime juice over the chili for brightness.