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Ingredients

• 1 cup diced (1/4-inch) carrots
• 1 tablespoon extra virgin olive oil or canola oil
• 3 cloves garlic, minced
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper, or to taste
• One 28-ounce can tomatoes, chopped, with their liquid
• 1 cup water
• 1 tablespoon Dijon mustard
• One 6-ounce can tomato paste
• One 15-ounces can red kidney beans, drained and rinsed
• One 15-ounce can Great Northern or cannellini beans, drained and rinsed
• One 15-ounce can garbanzo beans (chickpeas), drained and rinsed
• 1 cup corn kernels, preferably fresh
• 1 cup diced (1/4-inch) zucchini
• Salt
• Optional Toppings
• Hot sauce; grated parmesan cheese; green chiles, coarsely chopped; scallions, thinly sliced white and light green portions; sour cream

Description

Serious Eats