Vegetable Chili

By carvalhohm

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 (28-ounce) can crushed tomatoes, undrained
• 2/3 cup picante sauce
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon salt
• 2 (15- to 16-ounce) cans red kidney beans, rinsed and drained
• 1 large red bell pepper, chopped
• 1 large zucchini, cut into 1/2-inch chunks
• 1 yellow squash, cut into 1/2-inch chunks

Details

Servings 6
Cooking time 25mins
Adapted from mrfood.com

Preparation

Step 1

In a large saucepan or deep skillet, heat oil over medium heat. Sauté onion 2 to 3 minutes.

Add tomatoes, picante sauce, chili powder, cumin, and salt; mix well. Reduce heat to low, cover, and simmer 10 minutes.

Add remaining ingredients, cover, and simmer an additional 10 minutes, or until vegetables are tender.

Note:
For a change of flavor, you can use black beans instead of red kidney beans, so go ahead and use your favorite. And sometimes we'll throw in a can of whole kernel corn (rinsed), for some extra color and crunch!

Be sure to have the usual mix-ins on hand, like shredded cheese, sour cream, chopped fresh tomatoes, and shredded lettuce. And a bowl of tortilla chips, too!