Ingredients
8
8 servings
- •2 tablespoons olive oil
- •1 medium zucchini, sliced
- •1 medium yellow squash, sliced
- •1 medium red bell pepper, diced
- •1 medium green bell pepper, diced
- •1 medium fresh jalapeno pepper, diced
- •1 medium onion, chopped
- •4 cloves garlic, minced
- •1 (28 ounce) can crushed tomatoes, with liquid
- •1 (15 ounce) can black beans, drained and rinsed
- •1 (15 ounce) can chili beans in spicy sauce, undrained
- •1 (15 ounce) can whole kernel corn, drained
- •1 (6 ounce) can tomato paste
- •1 tablespoon chili powder
- •0.5 teaspoon dried oregano
- •0.5 teaspoon ground black pepper
- •0.25 teaspoon cayenne pepper, or to taste
Instructions
- Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, bell peppers, jalapeño, onion, and garlic; cook and stir until tender, about 5 minutes.
- Stir tomatoes, beans, corn, tomato paste, chili powder, oregano, black pepper, and cayenne into vegetable mixture; bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour.
Nutritional Facts
Per 8 servings
- Calories: 188
- Carbohydrate: 34g
- Fat: 5g
- Fiber: 7g
- Protein: 7g
- Sugar: 6g
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