Veggie Loaded Chili

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 cloves, minced or 3g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Squash

  Summer, all varieties, raw

  1 medium or 196g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Tomatoes

  Red, ripe, canned, with green chilies

  2 ½ cup or 603g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Kidney beans

  Red, mature seeds, canned

  1 ½ cup or 384g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

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

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