SERVES 6 TO 8
This vegetarian chili is hot and hearty—the ultimate meal for a cold night or for when you just need a filling meal.
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
1 TABLESPOON MINCED GARLIC
3 TABLESPOONS CHILI POWDER
¾ TEASPOON DRIED OREGANO
½ TEASPOON SALT PINCH OF CAYENNE (OPTIONAL)
1 RED ONION, DICED
1 RED BELL PEPPER, DICED
1 YELLOW SQUASH, CHOPPED
1 (14.5-OUNCE) CAN ITALIAN STEWED TOMATOES
1 (15-OUNCE) CAN BLACK BEANS, RINSED AND DRAINED
1 CUP THAWED FROZEN CORN
1. In a Dutch oven, heat the olive over medium heat.
2. Stir in the garlic, chili powder, oregano, salt, and cayenne and cook for 1 minute, until fragrant.
3. Add the onion and red pepper and cook until tender, about 5 minutes.
4. Stir in the yellow squash and stewed tomatoes and simmer for about 15 minutes, until the vegetables are tender.
5. Add the black beans and corn and stir well to incorporate.
6. Simmer for 5 minutes until heated through.
7. Serve hot.