sweet potato rainbow chili

I posted this recipe awhile back during my 7 Vegetables, 11 Recipes blog series, but I wanted to bring it back to light since it is on my personal menu for the week!

Rainbow Veggie Chili

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
  • 2 sweet potatoes, peeled and 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 and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin
  • 2 cups water

Directions

  1. Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, sweet potato, garlic, and onion. Cook 5 minutes, just until tender.
  2. Mix tomatoes with liquid, tomato paste, corn, and beans, and water into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer for about an 1 hour or until sweet potato are soft, stirring occasionally.

Bon appetit!

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