black bean vegetable chili

While in my cooking frenzy after having returned from vacation last weekend, I decided I needed to have a pot of something cooking on Sunday. After a scan through the pantry, I chose black beans. There were also some random vegetables leftover from the prior week's CSA delivery that were still good, but a little past their prime. What better way to mask that than in chili? Here's what I did:

Black Bean Vegetable Chili

Serves 4-6

16 oz. bag black beans

1 yellow onion, chopped

2 cloves garlic, minced

4 pattypan squash (or 2 normal squash), chopped

2 bell or 4 gypsy peppers, deseeded and chopped

1 Tbsp. cumin

3 Tbsp. chili powder (I used chili pasilla)

14.5 oz. canned diced tomatoes

1-1/2 c. corn kernels, cooked*

*I used 3 fresh ears of corn from the CSA box. To cook, husk then place in microwave safe dish with 2 Tbsp. water. Cover with lid and microwave 5 minutes. Wait until cooled, then slice kernels from cobb.

Soak beans overnight. Rinse well. Add beans and 6 cups water to a large pot, cover, and simmer 1-2 hours, until beans are tender. Cook onions and garlic in olive oil until translucent. Add squash and pepper. Cook until crisp tender. Add spices and mix well. Remove from heat.

Once beans are tender, add squash mixture, tomatoes, and corn. Continue to cook for 30 minutes uncovered, stirring occasionally, and adding more spices to taste.

Serve with warm cornbread topped with grated cheese and chopped tomatoes, if desired.