Serve this rainbow chili with cornbread for a nice fall dinner. It’s made with two kinds of beans, just the right amount of spices, and lots of vegetables that add beautiful color to this hearty meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium fresh jalapeno pepper, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes, with liquid
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can chili beans in spicy sauce, undrained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (6 ounce) can tomato paste
- 1 tablespoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper, or to taste
Directions
Step 1
Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, bell peppers, jalape?o, 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 188 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat1g | 4% |
Sodium670mg | 29% |
Total Carbohydrate34g | 12% |
Dietary Fiber7g | 26% |
Total Sugars6g | |
Protein7g | |
Vitamin C25mg | 124% |
Calcium80mg | 6% |
Iron4mg | 19% |
Potassium746mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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