Servings: 4 -6 servings
Calories: 307kcal
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 1 clove garlic minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- ⅛ –¼ tsp cayenne pepper optional; ¼ teaspoon is very spicy!
- 1 small zucchini diced
- 1 small yellow squash diced
- 1 small red pepper diced
- 2 10 oz cans diced tomatoes with green chili peppers
- 2 tbsp tomato paste
- 1 ear corn kernels removed
- 1 ½ cups cooked black beans or 1 can, rinsed
- 1 ½ cups cooked kidney beans or 1 can, rinsed
- salt and pepper to taste
Instructions
- Heat the oil in a Dutch oven over medium heat.
- Add the onion and cook until it’s softened, 5–7 minutes.
- Add the garlic, chili powder, cumin, oregano, and cayenne and cook until fragrant, about 1 minute.
- Stir in the zucchini, yellow squash, and red pepper; cook until they’re softened, 7–10 minutes.
- Add the tomatoes, tomato paste, corn, and beans.
- Bring the chili to a boil, then reduce the heat to low and simmer for 20 minutes.
- Season with salt and pepper to taste.
Nutrition
Calories: 307kcalCarbohydrates: 46gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 113mgPotassium: 1071mgFiber: 15gSugar: 8gVitamin A: 1932IUVitamin C: 62mgCalcium: 96mgIron: 6mg
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