Rainbow Veggie Chili Popular Recipes

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Rainbow Veggie Chili

"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
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H35M

• 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.

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