Recipe by Cindy Rose
Clipped recipe from newspaper in 2007. Family favorite. I've used 1 lb of ground turkey or ground beef instead of the zucchini.
Top Review by karen in tbay
A great chili without the meat but more like a soup. I used a combo of beef and chicken broth and canned corn kernels. Would definitely make again as a soup with the smoky chipotle subtle flavor!! Just a note to say we did combine this with leftover 435765 to make it a meat version and added more cumin and chipotle in adobe sauce.
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 2 white onions, chopped
- 2 medium zucchini, diced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 1⁄2 teaspoons chipotle chiles in adobo, chopped
- 1 teaspoon kosher salt
- 5 cups vegetable broth (or chicken broth)
- 2 cups corn kernels (frozen, canned or off the cob)
- 1 (15 ounce) can black beans, rinsed
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 2 tablespoons minced cilantro
- light sour cream
- sliced green onions with top
Directions See How It's Made
- Heat oil in 3 quart non-aluminum pot over medium high heat. Add onions, zucchini, cumin, chili powder, the chipotle puree and salt. Stir well and cook until softened, stirring often, about 7-10 minutes.
- Add broth, corn, beans, tomatoes and tomato paste. Heat to boil, reduce heat; simmer, partially covered, stirring occasionally, 30 minutes. Simmer, uncovered, to reduce slightly, about 15 minutes.
- Add water if chile is too thick.
- Top with cilantro. Pass sour cream and sliced green onions separtely.