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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A longtime favorite of the Oz family. Daphne likes to make it on a Friday and let the flavors mingle and multiply until Sunday. From the cookbook The Chew Food Life Fun. Ingredients:
2 tablespoons canola oil (i use olive oil) |
1 large yellow onion, chopped |
4 garlic cloves, smashed |
2 medium zucchini, sliced and diced |
1 (16 ounce) bag corn (frozen or fresh) |
2 tablespoons tomato paste |
1 (16 ounce) can roasted tomatoes, chopped, with juice |
salt |
pepper |
2 -3 bay leaves |
2 tablespoons oregano |
1/4 cup chili powder |
2 -3 tablespoons cumin |
1 -2 chipotle chile in adobo, chopped |
2 (15 ounce) cans kidney beans, drained, rinsed |
1 (15 ounce) can black beans, drained, rinsed |
1 (12 ounce) bottle beer (or sub vegetable broth) |
1 cup vegetable stock |
cheddar cheese, shredded to serve |
avocado, chopped to serve |
2 limes to serve, juice |
sour cream, to serve |
Directions:
1. In a large heavy pot, heat the oil over medium high heat.
2. Add the onion and garlic, and saute until translucent.
3. Add the zucchini and corn, and saute for 5 minutes, stirring occasionally.
4. Add the tomato paste and chopped tomatoes with the juice from the can. Then add the salt, pepper, herbs,and spices.
5. Add 1-2 chopped chipotle peppers and the beans.Stir well.
6. Add the beer(or broth) and the vegetable stock until liquid covers all ingredients in the pot.
7. Bring to a boil, and then reduce heat to medium low. Simmer for 1/2 hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.
8. Serve with shredded cheese, chopped avoacado, fresh lime juice and sour cream.
9. Enjoy!
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