If you’re like me and have an unused spiralizer sitting in your cabinet, this is a perfect reason to bring it out! It’s a wonderful, light recipe for the cooler nights of spring.
INGREDIENTS:
2 tablespoons extra virgin olive oil
1 yellow onion, medium diced
1 large red bell pepper, medium diced
2 small ribs celery with leafy tops, medium chopped
4 cloves garlic, pressed, grated or finely chopped
¾ tablespoon ground chipotle pepper powder
⅔ cup fresh corn cut from the cob
1 28-ounce can plum tomatoes with the juice, pulsed a few seconds in the food processor or broken up by hand
1 16-ounce can organic kidney beans, drained and rinsed
1 quart vegetable stock or organic chicken stock
1 pinch crushed red pepper flakes
⅛ level teaspoon cayenne pepper (omit for less heat if desired)
¾ tablespoon chili powder, your choice of brand and heat level
1 teaspoon ground cumin
1 tablespoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon fresh thyme leaves (or ¼ teaspoon dried)
½ tablespoon organic honey (preferably raw and local)
For the noodles:
1 zucchini, at least 1.5 inches in diameter
1 carrot, at least 1.5 inches in diameter