7 vegetables, 11 recipes: part 5

Here’s yet another recipe you can make with the 7 vegetables I mentioned before (red pepper, orange pepper, yellow pepper, onions, garlic, zucchini, yellow squash).

Rainbow Veggie Chili

Photo credit: AllRecipes.com

 

I love using this recipe as a base.

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
  • 1/4 teaspoon cumin

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.

The last time I made this recipe, I added sweet potatoes, which were a great addition.

Bon appetit!

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2 thoughts on “7 vegetables, 11 recipes: part 5

  1. Pingback: sweet potato rainbow chili « Scintillating Simplicity

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