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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish is great when you need something hot, quick, and nutritious. The spiciness of the chili can be decreased simply by seeding the jalapeño. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 1/2 cups chopped zucchini |
1 cup chopped red bell pepper |
1 cup chopped green bell pepper |
4 cups chopped tomatoes (about 1 3/4 pounds) |
1 tablespoon chili powder |
1 teaspoon old bay seasoning |
1/4 teaspoon black pepper |
2 (5.5-ounce) cans spicy-hot vegetable juice |
1 (15-ounce) can black beans, rinsed and drained |
1 (15-ounce) can kidney beans, rinsed and drained |
1 jalapeño pepper, minced |
Directions:
1. Heat oil in a Dutch oven over medium-high heat; add onion and garlic. Cook 2 minutes or until tender, stirring constantly. Add zucchini and bell peppers; cook 5 minutes, stirring frequently. Add tomatoes and remaining ingredients, stirring well to combine. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
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