Black bean chipotle chili with zucchini lime fritters [Vegetarian]
An amazing chipotle and black bean chili and zucchini fritters with a bright lime flavor? Yes, please! This is a fantastic go-to recipe for summer and fall, and is great for lunches, dinners and of course, barbeques.
I altered this chili recipe only slightly -- instead of using chili powder as the original recipe called for, I used chipotle chili powder. The change adds a wonderfully smokey flavor to the chili that helps it stand apart from the fritters. I also added 1/3 c bulgur wheat, which is a great way to give chili a meaty texture while keeping it vegetarian. This is of course an entirely optional addition. If you do decide to add it, I recommend adding about a 1/2 cup more stock as the bulgur wheat soaks up a lot of liquid.
More on The Cooking Project.
Right about now people are wondering about how to use up their tomatoes, and of course, all the zucchini they have from their garden. Here is a soup that takes advantage of both of those while adding some protein from the black beans. I used tomatoes and zucchini from my own garden, and garlic from my neighbour's garden. If you are feeling lazy and you don't want to make the zucchini pancakes, just cut up the zucchini and add it when you add the corn and tomatoes. I liked the difference in texture between the soup and the pancake with a bit of crunch from the pepitas. You can use any kind of seed or nut you like, I just happened to have pepitas on hand. I used water rather than stock for my recipe and it was just fine. I've suggested 3 cups, but you can make it soupier if you prefer. If you want the dish to be vegan, leave the egg out of the zucchini pancake. It might fall apart a bit more, but it can be crumbled on top of the soup and it would still taste great.
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chipotle 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 tsp lime zest
1/2 tsp freshly squeezed lime juice
1 tbsp oil
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, stirring often, then reduce heat to medium and cook until heated through.
3. In the meantime, place grated zucchini, salt, egg, pepitas, lime zest and breadcrumbs in a bowl, stirring together. You want the mix to be moist but not wet -- just wet enough so it sticks together well. Heat oil in a skillet and add a heaping tablespoon of the zucchini mixture, flattening it slightly 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 and serve with lime wedges.