Ingredients: Black beans, tomato sauce, corn, onion, carrot, zucchini, bread, cornmeal, chili powder, garlic, cumin, oregano.
This meal kit contains
diced onion, garlic, zucchini & carrot
You will also need
any kind of cooking oil (for example, olive oil, canola oil, vegetable oil)
salt and pepper
Heat a splash (a spoonful or two) of cooking oil in a pot over medium heat. Add the diced onion, garlic, carrots, and zucchini to the pot with a pinch of salt and pepper, and cook for 4-5 minutes, stirring frequently, until the onion is clear and fragrant and the zucchini starts to soften.
Add half of the spices, stir to incorporate, and cook for another minute or so to lightly toast the spices.
Drain the canned corn and black beans, and then add them to the pot, along with the tomato sauce. Scrape the bottom of the pot to loosen any spices that may have gotten stuck. Add the rest of the spices to the chili, along with half a cup of water and another pinch of salt and pepper.
Stir, turn up the heat to medium-high, and then cover the pot to bring the chili to a boil. Once it’s boiling, remove the lid and reduce the heat to medium-low. Simmer for 8-9 more minutes, stirring occasionally, to allow the flavors to develop.
The longer you simmer the chili, the better it will taste! So if you've got some time to spare, you can simmer it for another 10-15 minutes to really allow the flavors to deepen.
Add the cornmeal and stir to incorporate. Ladle into bowls and enjoy with dinner rolls!
Tips & Tricks
Cut the dinner rolls in half and place a pat of butter (not included) in between the halves. Then microwave them on high for about 15 seconds, and you’ve got a warm, buttery roll to eat with your chili!