Zucchini And Squash Chili

Ingredients

• 1 large onion, cut into 1/4-inch pieces
• 3 green bell peppers, cut into 1/4-inch pieces
• 2 garlic cloves, chopped
• 2 fresh jalapeño chilies, diced
• 1 tablespoon vegetable oil
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 cans (28 ounces total) low-sodium whole tomatoes, cut into 1/4-inch pieces
• 2 medium zucchinis, cut into 1/4-inch pieces
• 1 can medium summer squash, cut into 1/4-inch pieces
• 1 can (16 ounces) low-sodium kidney beans, rinsed
• Fresh cilantro, chopped, for garnish
• Salt and pepper to taste

Method

1. 1 Wash hands. In a large pot, sauté onion, bell peppers, garlic, and jalapeños in oil over medium-high heat for 5 minutes, stirring often.
2. 2 Add chili powder, cumin, half the cilantro, salt, and pepper. Cook for 3 minutes, stirring occasionally.
3. 3 Add tomatoes, zucchini, and squash. Bring to a simmer and cook for 15 minutes, stirring occasionally.
4. 4 Add kidney beans and simmer for another 5 minutes. Serve hot, topped with remaining fresh cilantro.