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Colorful Veggie Chili

Submitted by JackJones

This is a flexible recipe, if you want, you can always add any your favorite meat, such as chicken, turkey with these tasty veggies.

YIELD

8 servings

PREP

18 min

COOK

80 min

READY

96 min

Ingredients

2

TABLESPOONS OLIVE OIL

1

EACH ZUCCHINI
sliced

1

EACH YELLOW SUMMER SQUASH
sliced

1

EACH SWEET RED BELL PEPPERS
diced

1

EACH GREEN BELL PEPPERS
diced

4

CLOVES GARLIC
minced

1

EACH ONIONS
chopped

28

OUNCES TOMATOES, CANNED WITH JUICE
crushed, 1 can

6

OUNCES TOMATO PASTE
canned, 1 can

15

OUNCES BLACK BEANS
drained and rinsed, 1 can

15

OUNCES CHILI BEANS
in spicy sauce, undrained, 1 can *

1

TABLESPOON CHILI POWDER

½

TEASPOON OREGANO
dried

½

TEASPOON BLACK PEPPER
freshly ground

1

X CAYENNE PEPPER
to taste *

Directions

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 286g (10.1 oz)

Amount per Serving

Calories 146 25% of calories from fat

% Daily Value *

Total Fat 4g 6%

Saturated Fat 1g 3%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 403mg 17%

Total Carbohydrate 8g 8%

Dietary Fiber 8g 31%

Sugars g

Protein 13g

Vitamin A 27% • Vitamin C 98%

Calcium 9% • Iron 19%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber