On the menu:

• vegetable-bean chili

• green chile corn muffins

• spinach and pear salad

Vegetable-Bean Chili

Ingredients:

1 dried New Mexico chile

1 dried ancho chile

3 tablespoons olive oil

2 cups chopped onion

3 garlic cloves, minced

2 carrots, peeled and cut into 1/4-inch dice

1 8-ounce yellow summer squash, thinly sliced into rounds

1 8-ounce zucchini, cut into 1/2-inch dice

1 red bell pepper, seeded and thinly sliced

1 green bell pepper, seeded cut into 1/2-inch dice

2 tablespoons chili powder blend

1 teaspoon cumin seeds, coarsely ground

1/2 teaspoon salt

1/4 teaspoon black pepper

1 28-ounce can fire-roasted tomatoes, chopped

1 8-ounce can sweet corn kernels, drained

1 16-ounce can kidney beans, undrained

1 15-ounce can black beans, rinsed and drained

Directions:

Using kitchen shears, remove the stems from the chiles. Cut them open and remove the seeds. Cut the chiles into several pieces and place in a small bowl. Pour 1 cup of boiling water over the chiles and soke for 30 minutes. Drain the softened chiles (discard the water) and place them in a blender with 1 cup of hot water and blend until smooth. Set aside.

Heat the olive oil in a Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, just until softened, about 3 minutes. Add the garlic, carrots, yellow squash, zucchini and bell peppers. Cook, stirring occasionally, until the vegetables are tender-firm, 5 to 8 minutes.

Stir the chili powder blend, cumin, salt and pepper into the vegetables and cook for about 2 minutes.

Add the fire-roasted tomatoes, corn kernels and beans to the mixture. Stir in the blended dried chiles and bring to a simmer over medium-high heat. Reduce the heat to low and simmer the chili for about 20 minutes, stirring occasionally. Makes 6 servings.