Vegetable Chili

It's 60 something degrees in brooklyn today and I'm already in sandals and ready for foods that remind me of warmer, sunnier seasons. This chili is one of them.

(a lot of) Vegetarian Chili

2 tablespoon olive oil

1 28oz can peeled, diced tomatoes

1 1/2 cup water

1 yellow onion, diced

4 cloves garlic, minced

2 medium carrots, peeled and diced

1 bell pepper, diced (i used orange)

1 zucchini, diced

1 or 2 jalapenos, diced (wear gloves!)

2 tablespoon oregano

2 heaping tablespoons each: paprika, cumin, chile powder

Fresh cilantro, cut


Juice of one lime

1/2 cup corn, frozen or off the cob

3/4 cup edamame (without shells)

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

Saute onions and garlic with olive oil in large pot, about 2 minutes, until soft. Add remaining vegetables, cook 2 minutes more. Add tomatoes, water, herbs and spices, simmer for one hour. Add lime juice, corn, edamame and beans. Cook additional 10 minutes.