Vegetarian black bean chili

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
course salt and ground pepper
2 zucchini (about a pound total) halved lengthwise and thinly sliced crosswise
2 carrots, thinly sliced
I tablespoon chili powder
1 teaspoon ground cumin
2 19 0z cans black beans drained and rinsed
1 28 oz can crushed tomatoes
1 package frozen corn kernels

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. And zucchini, carrots, chili powder, and cumin. Cook stirring occasionally, until carrots are crisp tender, 56-8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8-10 minutes more. Top with your favorite chili toppings.

I served it with sour cream shredded cheeses and corn muffins on the side. It was very filling. Sam ate a couple bites. I was expecting him to eat none. So we'll says its a keeper.

In other news, I finished a hat for my husby. It took two tries, but now its perfect. I think it's my turn. And perhaps the baby would like one two.