• Course: Main Course
• Features: Meatless, Fast

Ingredients:

• 1 tablespoon plus 2 teaspoons olive oil
• 2 poblano peppers, on the smaller side (may substitute 4.5 ounces canned chopped green chili peppers, drained)
• 1 medium yellow or sweet onion
• 2 to 3 medium cloves garlic
• 1 medium zucchini
• 3 ears fresh corn
• 14 ounces extra-firm tofu
• 15 ounces canned no-salt-added black beans
• 15 ounces canned no-salt-added pinto beans
• 28 ounces canned low-sodium crushed tomatoes, with juices
• 14 1/2 ounces canned no-salt-added diced tomatoes, with juices
• 3 tablespoons chili powder
• 1/2 to 1 tablespoon ground cumin
• 1/2 to 1 teaspoon fine sea salt

Directions:

Heat the oil in a large pot over medium-high heat.

As you prep the following 3 ingredients, toss them into the pot: Stem and seed the poblanos, then coarsely chop (to yield about 2 cups). Cut the onion into small dice (about 1 cup). Mince the garlic cloves to yield 1 tablespoon. Cook for about 5 minutes, stirring, until the vegetables have softened. Adjust the heat as needed to keep the garlic from browning.

Trim off the zucchini ends and cut the remaining vegetable into 1/2-inch dice (to yield about 1 3/4 cups). Shuck the corn and discard any silk, then cut the kernels from the ears to yield at least 3 cups.

Drain the tofu or pat it dry with paper towels, then cut it into 1/2-inch cubes. Drain and rinse the black beans and pinto beans.

Add the zucchini, tofu, corn, black beans, pinto beans, the crushed and diced tomatoes (with their juices), chili powder and cumin (to taste); stir gently to mix well. Once the mixture starts to bubble at the edges (increase the heat as needed if you had reduced it because of the garlic), then reduce the heat to medium-low and cook for 20 minutes. Taste, then stir in the salt to taste.

Divide among individual bowls; serve hot.

Recipe Source:

Adapted from "The Woman's Day Everyday Cookbook," by the editors of Woman's Day magazine (Filipacchi, 2011).

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