|This recipe is from the vegan cookbook Appetite for Reduction by Isa Chandra Moskowitz.|
Recipe: see page 236 of Appetite for Reduction.
I LOVE these types of recipes. Low fat, lots of vegetables and spices, tasty and healthy. Sometimes with vegetable chili recipes the vegetables are
overcooked and you end up with soggy mush, and that isn't the case here. Cooking time is relatively short, and the ingredients are added in different stages so nothing sits in the pot longer than it should. Each vegetable retains its shape and texture. The corn tastes like corn. The zucchini tastes like zucchini. It has an overall mild sweetness from the zucchini, corn, carrots, onion and tomato cooking down a bit. And there is a lot of cilantro in here which makes this kind of smell like salsa.
If you don't have agave nectar, which is a vegan sweetener, you could probably leave it out. I don't think it adds much to the taste.
Ingredients: canned black beans. carrot, zucchini, green bell pepper, onion, garlic, corn, olive oil, diced tomatoes, tomato paste, cilantro, agave nectar, lime juice, chili powder, cumin, oregano, salt, black pepper, vegetable broth (Trader Joe's Low Sodium Vegetable Broth is used here).