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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
2 tablespoons vegetable oil |
1 large onion, chopped |
4 large cloves garlic, minced |
3 tablespoons chili powder |
1 medium-size sweet green pepper, cored, seeded and diced |
1 medium-size sweet red pepper, cored, seeded and diced |
1 medium-size zucchini, diced |
1 medium-size yellow squash, diced |
1/2 teaspoon dried oregano |
1/4 teaspoon ground red pepper (cayenne) |
1 can (14.5 ounces) stewed tomatoes |
1 can (11 ounces) corn kernels, drained |
1 can (15.5 ounces) black beans, drained and rinsed |
1/4 teaspoon salt |
accompaniments, optional: cooked rice, sour cream and shredded cheddar cheese |
Directions:
1. Heat oil in 4-quart pot over medium heat. Add onion, garlic and chili powder; saute for 5 minutes. Add green and red peppers; saute 5 minutes. Add zucchini, squash, oregano and ground red pepper; saute for 5 minutes. Add tomatoes; cook 10 minutes. Stir in corn, black beans and salt; cook for 5 minutes.
2. Serve with the accompaniments, if desired.
3. Note: Chili is always better with the extra punch of a tasty garnish, from scallions to sour cream. Try this easy-on-you guacamole:
4. 3 ripe avocados, peeled and pitted
5. 3 tablespoons finely chopped red onion
6. 3 tablespoons fresh-squeezed lime juice
7. 2 tablespoons chopped cilantro leaves
8. 1 jalepeno, seeded and minced
9. 1/4 teaspoon salt
10. 1/4 teaspoon hot pepper sauce
11. Mash avocado flesh in a bowl. Stir in red onion, lime juice, cilantro, jalapeno, salt, and hot-pepper sauce. Refrigerate. Spoon a dollop on each chili serving.
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