Veg Chili.Heat 1TBSP olive oil over med-high. Add 1 small onion diced and 2 cloves minced garlic. Season with salt and pepper. Cook, stirring occasionally, until onion softens, 4 minutes. Add 2 zucchini, halved lengthwise and thinly sliced crosswise, 2 carrots thinly sliced, 1 TBSP chili powder and 1 TSP cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add 1 can black beans and 1 can chickpeas, drained and rinsed, 1 can diced or crushed tomatoes, 1 can corn and 1 cup of water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more. Adapted from Everyday Food - Cooking Tunes: Jeremy Fisher, CBC Radio 3 Sessions...I actually made this chili on Monday night, but chili is always best after a couple days.
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