Vegetarian Black Bean Chili

Cool days call for hot, brimming bowlfuls of this zesty soup that’s almost a meal in itself. It’s so quick and easy to prepare, that you can whip it up after work or a Saturday of chores.

Ingredients:

1 tbsp (15 ml) vegetable oil 2 cloves garlic, minced 1 onion, chopped 1 large carrot, chopped 1 jalapeno pepper, seeded and minced 1 sweet Ontario Greenhouse yellow pepper, chopped 3 large Ontario Greenhouse Tomatoes, chopped (about 3 cups/750 ml) 2 cans (19 oz/540 ml each) black beans, drained and rinsed 1 tbsp (15 ml) chili powder 1 tsp (5 ml) ground cumin 1 tsp (5 ml) crumbled dried rosemary 1 tsp (5 ml) salt 1 cup (250 ml) grated Ontario Greenhouse Cucumber

Directions:

In a large saucepan, heat the oven over medium heat; cook garlic, onion, carrot, jalapeno pepper and red pepper, stirring often, for about 5 minutes or until soft. Stir in the tomatoes, beans, chili powder, cumin and rosemary; bring to boil. Reduce heat and simmer, uncovered, for 20 minutes. Season with salt. Serve garnished with cucumber.

Makes 4 servings

Per serving 361 Calories, 19 g Protein, 5 g Fat, 60 g Carbohydrate

– News Canada