Veggie Chili

Ingredients

  • 2 Tbsp Olive Oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/4 tsp cayenne pepper (spicy!, may reduce or eliminate)
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1 small red pepper, diced
  • 2 10 oz cans diced tomatoes
  • 1 can diced green chilies
  • 2 Tbsp tomato paste
  • 1 1/2 cups cooked black beans
  • 1 1/2 cups cooked kidney beans
  • salt and pepper to taste

Directions

  1. Heat the oil in a Dutch oven over medium heat.
  2. Add the onion and cook until it’s softened, 5 to 7 minutes.
  3. Add the garlic, chili powder, cumin, oregano and cayenne and cook until fragrent, about 1 minute.
  4. Stir in zucchini, yellow squash, and red pepper; cook until they’re softened, 7 to 10 minutes.
  5. Add the tomatoes, tomato paste, and beans.
  6. Bring the chili to a boil, then reduce heat to low and simmer for 20 minutes.
  7. Season with salt and pepper to taste.
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