3 tablespoons olive oil
1 large onion, chopped
5 garlic cloves, minced
2 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium sweet potato, peeled, diced and parboiled
8 medium plum tomatoes, seeded and diced
1½ cups vegetable stock
1 cup fresh Italian parsley, minced, divided
½ cup fresh basil, chiffonade
2 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon Chipotle powder
1 tablespoon dried Mexican oregano
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon dried red pepper flakes
2 cups cooked black beans
1½ cups fresh corn off the cob (3 ears)
½ cup fresh dill, minced
¼ cup fresh lime juice
Heat the olive oil to medium high in a heavy 4-5 quart Dutch oven and add the onion; cook until soft, about 5 minutes. Add the garlic, zucchini, red and yellow bell peppers and continue to cook, stirring occasionally, for about 10 minutes.
Add the sweet potato, tomatoes, vegetable stock, first half of the parsley, basil, chili powder, cumin, Chipotle powder, oregano, salt, pepper, and red pepper flakes, stirring to combine. Lower the heat and cook for another 30 minutes, stirring occasionally. Add the black beans, corn, dill, and lime juice and continue to cook for another 10 minutes. Stir in the second half of the parsley and serve. Serves 6-8 portions. Freezes well.
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