Rainbow Veggie Chili

Different colored vegetables make this rainbow chili beautiful to look at and delicious to eat. Serve with cornbread for a nice fall dinner.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 188 Calories

Ingredients

• 2 tablespoons olive oil
• 1 (15 ounce) can whole kernel corn, drained
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 1 (6 ounce) can tomato paste
• 1 medium onion, chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (28 ounce) can crushed tomatoes, with liquid
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 medium yellow squash, sliced
• 1 medium zucchini, sliced
• 1 (15 ounce) can chili beans in spicy sauce, undrained
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper, or to taste
• 1 medium fresh jalapeno pepper, diced

Recipe Instructions

Step 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.

Step 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.