Vegetable Chili


Servings: 10

I created this mild, vegetarian chili for the Dallas Aggie Mom’s Chili Cook-off. I won the Ladies Chili (mildest, best-tasting chili) Award!

— Diane S., Customer, Coppell, TN

Ingredients

2 medium green peppers, seeded
1 medium onion
1 medium zucchini
1 medium yellow straight neck squash
2 tablespoons salad oil
2 tablespoons chili powder
1 tablespoon sugar
3/4 teaspoon salt
1/8 teaspoon ground red pepper
2 14 to 16-ounce cans stewed tomatoes*
2 15 to 19-ounce cans pinto beans*
2 15 to 16 ounce cans black beans*
1 4-ounce can chopped green chilies*
2 cups fresh or frozen corn kernels

*Do not drain


Directions

  1. About 45 minutes before serving, chop green peppers and onions. Cut zucchini and yellow squash lengthwise into quarters and cut each quarter into ½” thick slices.
  2. In a 5-quart Dutch oven, over medium heat, heat oil and cook green peppers and onion until tender. Add zucchini, squash, chili powder, sugar, salt and red pepper. Cook for 1 minute.
  3. Add stewed tomatoes, pinto beans, black beans, green chilies (with their liquid) and corn. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 20 minutes.
  4. Makes 10 servings. Can be halved. Serve over rice.

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