Name: 30 Minute Summer Vegetable and Bean Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 1 large yellow onion, about 2 cups chopped; 4 large cloves of garlic, chopped; 1 medium jalapeno, finely diced; 1 red pepper, diced; 1 yellow pepper, diced; 1 yellow squash, diced; 1 zucchini, diced; 2 ears of corn, removed from the cob or 1 1/2 cups frozen; 2 teaspoons cumin; 2 teaspoons chili powder; 2 teaspoons smoked paprika; 2 cans (14.5 ounces each) fire roasted dice tomatoes; kosher salt and pepper to taste; 1 can (15 ounce) black beans, drained and rinsed; 1 can (15 ounce) red kidney beans, drained and rinsed; A handful of fresh cilantro, chopped; Sour cream, shredded cheddar cheese, chopped onions, hot sauce, and chopped cilantro for serving

Description

This 30 Minute Summer Vegetable and Bean Chili recipe is delicious! Loaded with bell peppers, zucchini, yellow squash, corn and two kinds of beans, this chili gets a spicy kick from jalapenos. Top with shredded sharp cheddar cheese and cool sour cream for a quick and nutritious lunch or dinner.

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 large yellow onion, about 2 cups chopped
4 large cloves of garlic, chopped
1 medium jalapeno, finely diced
1 red pepper, diced
1 yellow pepper, diced
1 yellow squash, diced
1 zucchini, diced
2 ears of corn, removed from the cob or 1 1/2 cups frozen
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons smoked paprika
2 cans (14.5 ounces each) fire roasted dice tomatoes
kosher salt and pepper to taste
1 can (15 ounce) black beans, drained and rinsed
1 can (15 ounce) red kidney beans, drained and rinsed
A handful of fresh cilantro, chopped
Sour cream, shredded cheddar cheese, chopped onions, hot sauce, and chopped cilantro for serving

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Instructions

In a large stock pot over medium high heat, add the olive oil, onion, garlic, jalapeno, and red and yellow peppers. Sauté for 6 to 8 minutes until the vegetables begin to soften and the onions are translucent.
Add the yellow squash, zucchini, and corn and sauté for an additional 2 to 4 minutes.
Add the cumin, chili powder, fire roasted diced tomatoes and 1 teaspoon koshersalt. Bring to a boil and then reduce heat and simmer for about 15 minutes.
Stir in the both types of beans and chopped cilantro. Heat through.
Season to taste with kosher salt and pepper.
Serve with sour cream, shredded cheddar cheese, hot sauce, chopped onions, and additional chopped cilantro.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Entree
Method: Stove top
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 193
Sugar: 6.6 g
Sodium: 158 mg
Fat: 5.9 g
Saturated Fat: 0.8 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 30. 9 g
Fiber: 10 g
Protein: 8.5 g
Cholesterol: 0 mg