Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner.
Preparation Time
20 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 35 mins
Calories
188 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
½ teaspoon ground black pepper
1 onion, chopped
1 red bell pepper, diced
2 tablespoons olive oil
1 (15 ounce) can whole kernel corn, drained
4 cloves garlic, minced
½ teaspoon dried oregano
1 tablespoon chili powder
1 (6 ounce) can tomato paste
1 green bell pepper, diced
1 zucchini, sliced
1 yellow squash, sliced
1 (15 ounce) can black beans, drained and rinsed
¼ teaspoon cayenne pepper, or to taste
1 (28 ounce) can crushed tomatoes, with liquid
1 fresh jalapeno pepper, diced
1 (15 ounce) can chili beans in spicy sauce, undrained
