Happy Monday friends!
How was your weekend? We had a pretty slow, relaxing couple of days around these parts–a welcome change from the usual frenetic pace!
Cooking, eating, Downton Abbey, reading, and writing were just what I needed to brave the unusual regular length weekend, though I hear we have a chance at one last snow storm on Wednesday. I really hope we get good amount of snow and then I’m ready for warmer temperatures. I’ve been dreaming about toe nail polish color options for the past week…
But, unfortunately, despite my wishing, it has been freezing here the past few days. So much so, in fact, that I didn’t even leave the comfort of the couch all day on Sunday and barely did on Saturday.
To combat the cold, we decided to make a big batch of chili Saturday night. Like usual, we went with a vegetarian chili, but this time (at Jeff’s suggestion, no less) decided to pump up the fresh veggie additions and just use black beans instead of pinto and kidney as well. We ended up using zucchini, bell pepper, a beautifully roasted Anaheim chili, and corn in addition to the copious amounts of black beans and diced tomatoes.
Since many of the ingredients are out of season, we relied on canned veggies for the majority of the soup. I’m always a pain to shop with in the can food section because I will literally check every.single.can until I find one actually packed in water and not sugar and salt. It’s really easy to add an overwhelmingly unhealthy amount of salt to soups like this if you’re not careful. Luckily, Jeff’s usually indulges my search!
I also added a head of roasted garlic since that’s what I seem to be doing with everything these days. I’m pretty sure I could just eat roasted garlic and bread for the rest of my life and be pretty darn happy! Although, bean and cheese burritos would probably bring me back to my sanity…
We ended up with an obscene amount of chili, so we decided to turn the leftovers into veggie burgers, a trick Jeff and I (well Jeff, really, as I was fighting to stay awake on the couch) had seen on Diners, Drive-Ins, and Dives earlier this week. The recipe for those will come Wednesday!
Black Bean & Vegetable Chili
1 white onion, chopped
3 15oz cans black beans
1 15oz can corn kernels
2 14.5oz cans diced tomatoes
1 32oz package low sodium vegetable broth
1 6oz can tomato paste
1 head garlic, roasted
1 zucchini, chopped
1 bell pepper, chopped
1 anaheim chili, roasted and chopped
1 jalapeno, chopped
2 chipotles in adobo, minced
2 bay leaves
1 teaspoon cumin
1 tablespoon chili powder
1 teaspoon cayenne pepper
1/2 teaspoon oregano
salt, to taste
pepper, to taste
Heat olive oil in a large cast iron soup pot.
Add onions and saute until translucent.
Pour in vegetable broth. Bring to a boil and then reduce to a simmer.
Stir in black beans, diced tomatoes, tomato paste, and corn kernels and continue to simmer for about 30 minutes.
Add in garlic, zucchini, bell pepper, anaheim chili, jalapeno, chipotles and spices.
Continue to simmer for another 30 minutes or until ready to serve.
Serve immediately and enjoy!
Time: 75 minutes