Vegetable-Bean Chili

1 dried New Mexico chile
1 dried ancho chile
3 tablespoons olive oil
2 cups chopped onion
3 garlic cloves, minced
2 carrots, peeled and cut into -inch dice
1 8-ounce yellow summer squash, thinly sliced into rounds
1 8-ounce zucchini, cut into -inch dice
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded cut into -inch dice
2 tablespoons chili powder blend
1 teaspoon cumin seeds, coarsely ground
½ teaspoon salt
¼ teaspoon black pepper
1 28-ounce can fire-roasted tomatoes, chopped
1 8-ounce can sweet corn kernels, drained
1 16-ounce can kidney beans, undrained
1 15-ounce can black beans, rinsed and drained

Using kitchen shears, remove the stems from the chiles. Cut them open and remove the seeds. Cut the chiles into several pieces and place in a small bowl. Pour 1 cup of boiling water over the chiles and soak for 30 minutes. Drain the softened chiles (discard the water) and place them in a blender with 1 cup of hot water and blend until smooth. Set aside.

Heat the olive oil in a Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, just until softened, about 3 minutes. Add the garlic, carrots, yellow squash, zucchini and bell peppers. Cook, stirring occasionally, until the vegetables are tender-firm, 5 to 8 minutes.

Stir the chili powder blend, cumin, salt and pepper into the vegetables and cook for about 2 minutes.

Add the fire-roasted tomatoes, corn kernels and beans to the mixture. Stir in the blended dried chiles and bring to a simmer over medium-high heat. Reduce the heat to low and simmer the chili for about 20 minutes, stirring occasionally. Makes 6 servings


Number of Servings: 6

Recipe submitted by SparkPeople user TERELOU.