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Vegetarian Chili with Corn

Vegetarian Chili with Corn
Serves: 6
This recipe uses several items from the box you received this week and makes a lot of chili.
  • 2½ cups beans, cooked (kidney, pinto, black, or a combination)
  • 2 Tbsp. olive oil
  • 2 cups chopped onion
  • 6-8 large garlic cloves
  • 2 small yellow squash
  • 3 banana peppers
  • 5 medium tomatoes
  • 3 ears sweet corn, kernels cut off with a knife
  • 2 tsp. cumin
  • a handful of fresh basil, chopped
  • 2 tsp. chili powder
  • 1 tsp cinnamon
  • 1½ tsp salt
  • black pepper and cayenne, to taste
  • 3 Tbsp. tomato paste
  • cheese for serving
  1. Heat the olive oil in a skillet. Add onion, half the garlic and the seasonings. Saute over medium for 5 minutes. Add the pepper and saute until tender.
  2. Steam the squash and corn for a few minutes until they are easily pricked with a fork. Add the beans, tomatoes, and about 15 oz. of water and let simmer for a few minutes.
  3. Add the sauteed vegetables and tomato paste and let simmer for 15 minutes, until thick. Adjust seasoning to taste.


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