Prep 30 mins
Cook 30 mins
This is a chili (or is it?). It happens to be vegetarian (I was cooking for my sister), but a little meat could make this flavorful one-pot-wonder one of your cold-weather comfort food favorites.
- 2 (15 ounce) cans black beans
- 1 medium zucchini, diced
- 1 green bell pepper, diced
- 1 medium yellow onion, finely diced
- 3 garlic cloves, chopped
- 2 medium carrots, grated
- 4 tablespoons tomato paste
- 1 teaspoon white pepper
- 3 teaspoons seasoning salt
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 bay leaf
- 1⁄3 cup balsamic vinegar
- 1 cup water
- 1 tablespoon olive oil
- sour cream (garnish)
- Heat oil in a large skillet about 3 minutes or until it's "shiny" and hot.
- Combine all the diced veggies except beans.
- Put veggies into the heated skillet and cook over medium heat until onions are slightly brown, about five minutes.
- In a heavy 2 quart saucepan or dutch oven, reduce the balsamic vinegar over medium heat until half remains and it becomes "syrupy".
- To the vinegar add the black beans, vegetable mixture, and 1/2 cup of the water.
- Simmer on medium low for 10-15 minutes, then incorperate the tomato paste and the rest of the water into the mixture. Stir until well combined.
- Simmer another 10-15 mintes, stirring mixture often to prevent sticking to the bottom of the pan.
- You may choose to reseason at this time if you like a more intense flavor. Have a taste to see!
- Serve with crusty baugettes, sour cream garnish, and a cold beer. Enjoy!
This recipe is great! Perfect on cold days, it really fills you up and is a nice change when you're craving chili. Leftovers are wonderful as well. Thanks for sharing, Mommy'05.