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Veggie-Packed Chili




Source of Recipe


Mr. Food
Veggie-Packed Chili
Air Date: 9/19/2008
6 to 8 servings


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1 tablespoon olive oil
1 large onion, chopped
1 (28-ounce) can crushed tomatoes
2/3 cup salsa (see Note)
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
3/4 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained
1 large red bell pepper, cut into 1/2-inch chunks
1 large zucchini, cut into 1/2-inch chunks
1 medium yellow squash, cut into 1/2-inch chunks
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In a soup pot, heat oil over medium heat. Add onion and sauté 2 to 3 minutes, or until tender. Add tomatoes, salsa, chili powder, cumin, and salt; mix well. Reduce heat to low, cover, and simmer 10 minutes.

Add remaining ingredients, cover, and simmer 50 to 60 minutes, or until vegetables are tender. Ladle into bowls and serve.


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NOTE: In this dish, most of the kick comes from the salsa, so whichever intensity you use - from mild to hot - is your choice.