Recipe: Black Bean Chili with Goat Cheese
1 Tbsp Olive Oil
1 White Onion, chopped
3 Garlic Cloves, minced
2 Zucchini, sliced into rounds
2 Carrots, sliced into thin rounds
1 Yellow Bell Pepper, chopped
2 tsp Habanero Chili Powder
2 tsp Cayenne Chili Powder
1 tsp Cumin
2 cans Black Beans, rinsed and drained
1 small can Tomato Paste
1 cup Corn, frozen, canned or fresh
3-4 cups Water
salt and pepper
8 oz of Goat Cheese
1 large Avocado, sliced
Heat oil in pan and add onions and garlic. Cook till they are translucent.
Add vegetables, chili powders, and cumin, cook over medium heat stirring occasionally.
When vegetables become tender, about 10 minutes, add beans and corn, cook for about 1 minute.
Add one cup of water at a time and simmer.
After about 10 minutes add another cup and the remaining cup if too thick. Continue to simmer for another 10 minutes. Season to taste with salt and pepper. Serve with chunks of avocado and goat cheese. Also tastes great with pita chips.