Description
Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner.
Ingredients
- 2 tablespoons olive oil
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 fresh jalapeno pepper, diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 (28 ounce) can crushed tomatoes, with liquid
- 1 (6 ounce) can tomato paste
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can chili beans in spicy sauce, undrained
- 1 tablespoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper, or to taste
Instructions
- Heat oil in a large pot over medium-high heat. Stir in zucchini
- yellow squash
- red bell pepper
- green bell pepper
- jalapeno
- garlic
- and onion. Cook 5 minutes
- just until tender.
- Mix tomatoes with liquid
- tomato paste
- black beans
- corn
- and chili beans in spicy sauce into the pot. Season with chili powder
- oregano
- black pepper
- and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour
- stirring occasionally.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 35 mins
Servings: 8