Sweet Potato Zucchini Chili

Ingredients

• 2 tablespoons vegetable oil
• 2 yellow onions, peeled and coarsely chopped
• 2 zucchinis, cubed
• 3 sweet potatoes, cubed
• 2 cloves garlic, peeled and minced
• 2 teaspoons ground cumin
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 2 cans (16 ounce each) low-sodium dark red kidney beans, drained and rinsed
• 2 cans (14.5 ounce each) low-sodium diced tomatoes
• 2 cups frozen corn, unthawed

Method

1. 1 Heat oil in a large pot over medium heat. Add onions, zucchini, sweet potatoes, garlic, cumin, chili powder, and oregano. Cook, stirring occasionally, for 20 minutes.
2. 2 Stir in kidney beans and diced tomatoes. Cover and cook until squash is tender, about 30 minutes.
3. 3 Add frozen corn and cook until warmed throughout. Serve immediately or cool and refrigerate for up to 5 days.