Black Bean Chili with Squash and Corn
- Yield 8 servings
Squash and corn enhance this high-fiber chili with flavor and color.
- 2 cups dried black beans, rinsed
- 1 cup chopped red onion
- 1 cup diced carrot
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1 tablespoon minced garlic
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 6 cups water
- 1 (10 1/2-ounce) can diced tomatoes and green chiles
- Salt and pepper to taste
- 1 cup diced zucchini
- 1 cup diced yellow squash
- 1 cup frozen corn
- 1 tablespoon seeded and finely chopped jalapeno peppers
- Place the beans in a large bowl and cover with cold water. Let stand at least 4 hours or overnight. Drain.
- In a large pot coated with nonstick cooking spray, saute the onion, about 5 minutes. Add the carrot, peppers, garlic, chili powder, cumin, cayenne, and bay leaf. Continue cooking, stirring often, until the vegetables are tender, about 10 minutes. Add the black beans and the 6 cups of water. Bring to a boil, reduce heat, cover and simmer 1 hour. Add the tomatoes and chiles, salt and pepper and continue cooking, uncovered, until the beans are tender and the mixture is thick, 45 to 60 minutes. Add the zucchini, yellow squash and jalapenos, cooking until the vegetables are tender, about 10 minutes.