Growing up I was an extremely picky eater, something that was always a fairly large source of stress for me. I never, ever would have eaten anything so full of mysterious and dreaded vegetables as this. Luckily my culinary tastes have grown up quite a bit in the last few years, and I'm happy to say that this is delicious and not difficult to make at all.
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Ingredients:
- 2 tablespoons vegetable oil
- 1 medium-sized sweet onion, chopped
- 1 generous handful of baby carrots - about the size of one large carrot - chopped
- 1 stalk celery - chopped
- 1 medium red bell pepper, cored, seeded, and chopped
- 1 medium yellow bell pepper, cored, seeded, and chopped
- 3 cloves garlic, finely chopped
- 1 zucchini, chopped
- 1 summer squash, chopped
- about 1 cup of frozen corn
- 1 tablespoon finely chopped chipotles in adobo
- 1.5 tablespoons cumin
- 1.5 tablespoons chili powder
- 1.5 teaspoons salt
- 1 (28 ounces) can ground tomatoes (I've also used diced but ran them through the blender quickly before adding them - it's a personal preference)
- 1 (15 ounces) can red kidney beans, drained
- 1 (15 ounces) can black beans, drained
Steps:
- Clean and chop all the vegetables - set aside the zucchini and summer squash but everything else can go into a large pot with the oil
- Over medium heat, cook for 10-12 minutes, until vegetables are softened by not browned.
- Add chipotles, cumin, chili powder, and salt. Stir to blend.
- Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes (this is the part where I added the corn in - it's already cooked, just frozen, so I figured it didn't need to be in the first part).
- Add beans and squash and simmer an additional 30 minutes.
Then you're done! That's it! So easy. I like to serve it over quinoa (or brown rice is nice) with mozzarella cheese and a little bit of green tabasco on top.
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