Ingredients (Chili):
1 tbsp oil
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp thyme
1 tsp salt
1/2 tsp cayenne
1 cup corn kernels
1 tomato, diced
1 19 oz. can black beans
3 cups vegetable stock
1 tbsp fresh lime juice
Ingredients (Fritters)
1 medium squash, grated
1/2 tsp salt
1 egg
1/2 cup bread crumbs
1 tbsp chopped pecans
1 tsp lime zest
1/2 tsp fresh lime juice
1 tbsp oil
Directions (Chili):
Heat oil and saute onion and garlic. Add the herbs and spices and stir to coat vegetables. Add the corn and tomato and cook until tomato softens. Add black beans, vegetable stock, and stir. Bring to a boil, stirring frequently, reduce heat and cook 15-20 minutes.
Directions (Fritters):
Place all ingredients into a bowl and stir together. The mix should be moist enough to stick together and form a patty. If the mixture is too wet, add some more bread crumbs. Heat oil in the pan and saute patties until they are browned on both sides.
Serve!
Add the fresh lime juice to the chili before serving. Top the chili with a fritter and garnish with chopped tomatoes, lime wedges and cilantro.
