This delicious chili packed full of veggies, beans, and spices is fast enough for a weeknight dinner. Top with cilantro for a boost of flavor.
- 2 onion (large, cut into 1/4 inch pieces)
- 1 green bell pepper (cut into 1/4 inch pieces)
- 3 garlic clove
- 2 jalapeno chilis (fresh, diced)
- 2 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1 tablespoon cumin (ground)
- 2 cans whole tomatoes, low sodium (28 ounces total - cut into 1/4 inch pieces or 8 medium fresh tomatoes)
- 2 zucchini (medium - cut into 1/4 inch pieces)
- 2 summer squash (medium - cut in to 1/4 inch pieces)
- 1 can kidney beans (16 ounce, rinsed)
- 1 cup cilantro (or coriander) (chopped, fresh)
- salt and pepper (to taste, optional)
- Wash hands with soap and water.
- In a large pot saute onions, bell pepper, garlic, and jalapeno in oil over medium high heat for about 5 minutes - stirring often.
- Add chili powder, cumin, half of the chopped cilantro, salt and pepper, and continue cooking for another 3 minutes, stirring occasionally.
- Add the tomatoes, zucchini, squash, and bring mixture to a simmer.
- Simmer for 15 minutes, stirring occasionally.
- Add beans, and continue to simmer for another 5 minutes.
- Serve the mixture hot. Put remaining cilantro on top.
Johnson and Wales University and Rhode Island Department of Health WIC Program.