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Rainbow Veggie Chili View next recipe »
"Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner."
Recipe Provided by allrecipes.com
- Prep Time 20 Minutes
- Cook Time 1 Hour 15 Minutes
- Ready In 1 Hour 35 Minutes
- Serves 8
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
- 0.5 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.2 teaspoon cayenne pepper, or to taste
Directions
- 1. 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.
- 2. 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.
Nutritional Information
Amount Per Serving: Calories 229 | Total Fat 5.1g | Saturated Fat 0.7g | Cholesterol 0mg | Sodium 843mg | Carbohydrates 41.2g | Fiber 10.4g | Protein 10.1g