A Week Of Dinner: Monday

Vegetarian Black Bean Chili

Serves 4

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
• 2 carrots, thinly sliced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cans (19 ounces each) black beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1 package (10 ounces) frozen corn kernels, thawed

Directions

1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
2. Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

**recipe and photo from Everyday Food

Cornbread

Heat oven to 350 - spray 9x13 pan

3 eggs
1 1/2 C milk
2 cubes melted butter
3 C bisquick
1/2 C cornmeal
1 C sugar
3/4 t baking powder

Combine ingredients. Bake 25 minutes or until toothpick comes out clean (mine ended up cooking for closer to 40 minutes).

Melt 1 cube butter with 1/2 C honey and pour over the bread.(I whipped mine and made it more like a honey butter.

Lulu: "Mom, this is my favorite soup ever. Can I have some whipped cream? It's really good with cream (obviously she is talking about sour cream)."