It’s that time of year for chili and football! This is a great recipe for a crisp, Fall afternoon. It’s also a great recipe to use up the last of your gardens tomatoes and zucchini.
Black Bean Chili Soup with Zucchini Pancakes
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp thyme
1 tsp salt
1/2 tsp cayenne pepper, more if you want a spicier soup
1 cob corn, corn removed
1 tomato, cored and diced
1 19 oz can black beans, drained and rinsed
3 cups vegetable stock or water
1 tbsp fresh lime juice
1 small zucchini, grated
1/2 tsp salt
1/2 cup bread crumbs or more if necessary
1 tbsp pepitas, pine nuts, or chopped walnuts
1 tbsp oil
chopped tomatoes for garnish
1. In a large pot heat olive oil until it shimmers. Add onion and cook until almost translucent, about 5 minutes. Add garlic and cook until golden, another 2 or 3 minutes. Add cumin, chili powder, thyme, salt and cayenne pepper and stir to coat onion and garlic.
2. Add corn and tomato and cook until tomato softens, about 5 minutes. Add black beans and 3 cups of water and stir. Bring to a boil, stiring often, then reduce heat to medium and cook until heated through.
3. In the meantime, place grated zucchini, salt, egg, pepitas and breadcrumbs in a bowl, stirring together. Add more breadcrumbs if the mixture is very wet. Heat oil in a skillet and add a heaping tablespoon of the zucchini mixture, flattening it with a spatula. Repeat until you have used all of the mixture. Cook until the zucchini is browned on one side, about 5 minutes then turn and cook until it has browned on the second side.
4. Add the lime juice to the soup. Ladle soup into serving bowls, top with a zucchini pancake and garnish with chopped tomatoes.
Recipe courtesy of http://www.treehugger.com.