Equipment
- dutch oven or heavy stock pot
Ingredients
- 2 tablespoon olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 2 teaspoon dried oregano
- ⅛ teaspoon cayenne pepper, or use ¼ teaspoon for more spice!
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 small red pepper, diced
- 10 oz canned diced tomatoes with green peppers
- 2 tablespoon tomato paste
- 1 ear corn, kernels removed
- 1 ½ cups canned black beans, drained and rinsed
- 1 ½ cups canned kidney beans, drained and 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 (estimated per serving)
Calories: 254kcalCarbohydrates: 38gProtein: 11gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 617mgPotassium: 1097mgFiber: 13gSugar: 10gVitamin A: 2059IUVitamin C: 68mgCalcium: 126mgIron: 5mg
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