How to Make Rainbow Veggie Chili - A Step-by-Step Guide

Looking for a nutritious and colorful meal that will satisfy your taste buds? Look no further than our Rainbow Veggie Chili recipe! Packed with a variety of vibrant vegetables and bold flavors, this hearty and wholesome dish is perfect for anyone looking to pack in their daily dose of nutrients. Whether you're a vegetarian, vegan, or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to impress.

With a medley of diced bell peppers, carrots, corn, ...

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Ingredients

  • 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
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 40 mins
  • Servings: 8

  • 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.
  • Nutrition

    188 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 670mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 7g
    • Total Sugars: 6g
    • Protein: 7g
    • Vitamin C: 25mg
    • Calcium: 80mg
    • Iron: 4mg
    • Potassium: 746mg