Un-chili

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 (15 ounce) cans black beans
• 1 medium zucchini, diced
• 1 green bell pepper, diced
• 1 medium yellow onion, finely diced
• 3 garlic cloves, chopped
• 2 medium carrots, grated
• 4 tablespoons tomato paste
• 1 teaspoon pepper
• 3 teaspoons seasoning salt
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 bay leaf
• 1/3 cup balsamic vinegar
• 1 cup water
• 1 tablespoon olive oil
• sour cream (garnish)

Recipe

• 1 heat oil in a large skillet about 3 minutes or until it's "shiny" and hot.
• 2 combine all the diced veggies except beans.
• 3 put veggies into the heated skillet and cook over medium heat until onions are slightly brown, about five minutes.
• 4 in a heavy 2 quart saucepan or dutch oven, reduce the balsamic vinegar over medium heat until half remains and it becomes "syrupy".
• 5 to the vinegar add the black beans, vegetable mixture, and 1/2 cup of the water.
• 6 simmer on medium low for 10-15 minutes, then incorperate the tomato paste and the rest of the water into the mixture. stir until well combined.
• 7 simmer another 10-15 mintes, stirring mixture often to prevent sticking to the bottom of the pan.
• 8 you may choose to reseason at this time if you like a more intense flavor. have a taste to see!
• 9 serve with crusty baugettes, sour cream garnish, and a cold beer. enjoy!