vegetarian chili... 30 minutes

Now don't get me wrong... we like our meat! But my home-grown Texas boy has fallen in love with this no-meat chili in a bad way! He can't get enough! It's so hearty that you won't even notice you are eating your veggies. The plus side - it makes for great leftovers!


the goods:
1 tablespoon olive oil
1 small onion, minced
2 garlic cloves, minced
2 carrots, thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cans (19 ounces each) black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 package (10 ounces) frozen corn kernals, thawed

toppings:
Avocado
Sour cream
Cheese
Tortilla chips
Scallions

1. In a 5-quart heavy soup pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onions begin to soften, about 4 minutes.

2. Add carrots, chili powder and cumin. Cook, stirring occasionally (be careful not to let the spices burn onto the bottom of the pan), until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 to 2 cups water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

Serve with desired toppings.