Un-Chili - cooking recipe

Ingredients

2 (15 ounce) cans black beans
1 medium zucchini, diced
1 green bell pepper, diced
1 medium yellow onion, finely diced
3 garlic cloves, chopped
2 medium carrots, grated
4 tablespoons tomato paste
1 teaspoon white pepper
3 teaspoons seasoning salt
1 teaspoon thyme
1 teaspoon rosemary
1 bay leaf
1/3 cup balsamic vinegar
1 cup water
1 tablespoon olive oil
sour cream (garnish)

Preparation

Heat oil in a large skillet about 3 minutes or until it's \"shiny\" and hot.
Combine all the diced veggies except beans.
Put veggies into the heated skillet and cook over medium heat until onions are slightly brown, about five minutes.
In a heavy 2 quart saucepan or dutch oven, reduce the balsamic vinegar over medium heat until half remains and it becomes \"syrupy\".
To the vinegar add the black beans, vegetable mixture, and 1/2 cup of the water.
Simmer on medium low for 10-15 minutes, then incorperate the tomato paste and the rest of the water into the mixture. Stir until well combined.
Simmer another 10-15 mintes, stirring mixture often to prevent sticking to the bottom of the pan.
You may choose to reseason at this time if you like a more intense flavor. Have a taste to see!
Serve with crusty baugettes, sour cream garnish, and a cold beer. Enjoy!