Every Vegetable Chili
Author: 
Recipe type: Cooking for a Crowd, Weekend Cooking, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ teaspoon chopped garlic
  • 1 small onion
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 4 Tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons Tabasco or hot pepper sauce (optional)
  • 15-ounce can red kidney beans
  • 28 ounce can diced tomatoes
  • 1 can tomato paste
  • 4 oz canned diced green chiles
  • 2 small zucchini
  • 1 small yellow (summer) squash
  • 2 cups fresh or frozen yellow corn
Instructions
  1. Heat olive oil in a large heavy-bottomed stock pot over medium-high heat. Cook onions, garlic, red and green peppers until tender. Add chili powder and cumin, cook about 5 minutes longer.
  2. Pour in the chili beans, spicy chilies, diced tomatoes, hot sauce and tomato paste. Stir to blend, then cover and simmer over low heat for at least an hour or until chili begins to simmer, stirring occasionally.
  3. After an hour, taste, season with salt, pepper, and more hot sauce, if necessary. Stir in zucchini and yellow squash Remove from heat and serve, or refrigerate, and serve the next day. Leftovers will keep in a sealed container in the refrigerator for up to 5 days.
Recipe by In Good Taste at https://ingoodtaste.kitchen/every-vegetable-chili/