Summer Vegetarian Chili - cooking recipe

Ingredients

1 lb. (2 c.) dried black beans
water
1 bay leaf
1/2 tsp. salt (optional)
3 Tbsp. vegetable oil
2 medium onions, diced
2 large cloves garlic, minced
1 green bell pepper, seeded and diced
2 medium zucchini, diced
8 plum tomatoes, diced
1 (6 oz.) can tomato paste
1 tomato paste canful water
2 Tbsp. chili powder or to taste
1 Tbsp. ground cumin
1 Tbsp. dried oregano
1/2 tsp. dried red pepper flakes
1 1/2 c. fresh (about 3 cobs) or frozen (thawed) whole kernel corn
2 Tbsp. lemon juice
warm tortillas or tortilla chips (optional)

Preparation

Rinse dried beans in cold water, sorting through and discarding any broken beans or debris.
In large bowl, soak beans in about 2 quarts water for 4 hours; drain.
In Dutch oven, combine beans, bay leaf and fresh cold water to cover.
Bring to boil; reduce heat.
Partially cover and simmer until beans are soft and tender, about 1 1/2 hours (add salt, if desired, about halfway through cooking).
In Dutch oven, heat oil; add onion, garlic, bell pepper and zucchini.
Over medium-low heat, saute about 10 minutes.
Stir in tomatoes, tomato paste, can of water and seasonings; cook, stirring occasionally, about 20 minutes.
To Dutch oven, add 2 cups drained, cooked beans (store remaining 2 to 3 cups beans for future use in a soup, salad or casserole).
Add corn and lemon juice; cook 15 additional minutes.
Taste and adjust seasoning if needed.
Delicious served with warm tortillas or tortilla chips.
Makes 8 servings.