Ingredients
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1 red sweet bell pepper
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1 tablespoon vegetable oil
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1 medium onion, chopped
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6 cloves garlic, minced
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2 medium zucchini, quartered and diced
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1 (49 1/2 ounce) can chicken broth
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2 tablespoons mild chili powder
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2 teaspoons ground cumin
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2 (14 1/2 ounce) cans diced tomatoes
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1 (8 ounce) can tomato sauce
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2 tablespoons chopped green chilies
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1 teaspoon Worcestershire sauce
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1 (15 ounce) can black beans, rinsed and drained
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1 cup frozen sweet corn
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1/2 lime, juice of
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2 tablespoons chopped fresh cilantro
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3 corn tortillas, quartered and sliced into thin strips
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1 cup shredded cheddar cheese
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tortilla chips
Instructions
- Preheat broiler and line baking pan with aluminum foil; broil red pepper on all sides until black and charred then place in a bowl under plastic wrap to cool and rest for 15 minutes.
- Remove charred skin from red pepper; discard core; chop pepper and set aside.
- In a deep pot heat oil and saute onion and garlic until onion is transparent; add zucchini and cook for 30 seconds more.
- Add broth, chili powder, cumin, diced tomatoes, tomato sauce, chopped green chilies, Worcestershire sauce and roasted red pepper to the pot, bringing to a boil before lowering heat and covering pot.
- Simmer 20 minutes, stirring occasionally, then add black beans, sweet corn, lime juice, cilantro, and tortilla strips and simmer 10 minutes more.
- Serve garnished with cheese and tortilla chips, if desired.