Rainbow Veggie Chili
Description
Different colored vegetables make this rainbow chili beautiful to look at and delicious to eat. Serve with cornbread for a nice fall dinner.
Ingredients
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2 tablespoons olive oil
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1 medium zucchini, sliced
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1 medium yellow squash, sliced
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1 medium red bell pepper, diced
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1 medium green bell pepper, diced
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1 medium fresh jalapeno pepper, diced
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1 medium onion, chopped
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4 cloves garlic, minced
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1 (28 ounce) can crushed tomatoes, with liquid
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1 (15 ounce) can black beans, drained and rinsed
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1 (15 ounce) can chili beans in spicy sauce, undrained
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1 (15 ounce) can whole kernel corn, drained
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1 (6 ounce) can tomato paste
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1 tablespoon chili powder
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1/2 teaspoon dried oregano
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1/2 teaspoon ground black pepper
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1/4 teaspoon cayenne pepper, or to taste
Directions
1
Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, bell peppers, jalapeño, onion, and garlic; cook and stir until tender, about 5 minutes.
2
Stir tomatoes, beans, corn, tomato paste, chili powder, oregano, black pepper, and cayenne into vegetable mixture; bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour.