American·vegan·easy

Smokey Rainbow Chili

Name: Smokey Rainbow Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 2.0 tablespoons olive oil; 2.0 small zucchini; 1.0 bell pepper; 1.0 orange bell pepper; 1.0 jalapeno pepper; 4.0 cloves garlic; 1.0 onion; 28.0 ounce stewed tomatoes; 6.0 ounce tomato paste; 15.0 ounce black beans; 15.0 ounce kernel corn; 15.0 ounce kidney beans; 0.5 tablespoon paprika; 1.0 teaspoon chili powder; 0.5 teaspoon oregano; 0.5 teaspoon ground pepper; 0.25 teaspoon cayenne pepper

Alright, folks, let me tell you about my Smokey Rainbow Chili! This vibrant dish is a real flavor explosion that will make your taste buds dance. Here's what you'll need: olive oil, zucchini, bell pepper, orange bell pepper, jalapeno pepper, garlic, onion, stewed tomatoes, tomato paste, and black beans. Now, before I give you the full instructions, let me share a little mishap I had with this recipe once. I accidentally added way too many jalapeno peppers and let me tell you, my mouth was on fire for hours! Lesson learned: always double-check your measurements, especially with spicy ingredients. Pro tip: If you want to add an extra depth of flavor to your chili, try roasting the bell peppers before adding them to the pot. It'll give your dish a delicious smoky taste that will take it to the next level. So, dive into a bowl of this Smokey Rainbow Chili and enjoy a vegan delight that's as colorful as it is delicious. Bon appétit!

45 min(prep 15 + cook 30)

8 servings

250 kcal

4.5

Ingredients

olive oil2.0 tablespoons
zucchini2.0 small
bell pepper1.0
orange bell pepper1.0
jalapeno pepper1.0
garlic4.0 cloves
onion1.0
stewed tomatoes28.0 ounce
tomato paste6.0 ounce
black beans15.0 ounce
kernel corn15.0 ounce
kidney beans15.0 ounce
paprika0.5 tablespoon
chili powder1.0 teaspoon
oregano0.5 teaspoon
ground pepper0.5 teaspoon
cayenne pepper0.25 teaspoon

Nutrition

250 kcalper serving

Protein8g11%

Carbs40g56%

Fat8g11%

Fiber10g14%

Sugar6g8%

Directions

1
Heat olive oil in a large pot over medium heat.
2
Dice the onion, bell peppers, and jalapeno; mince the garlic.
3
Sauté the onion, bell peppers, jalapeno, and garlic for 5 minutes until softened.
4
Dice the zucchini into small cubes and add to the pot; cook for 3 minutes.
5
Add the stewed tomatoes, tomato paste, black beans, kidney beans, and corn; stir well.
6
Season with paprika, chili powder, oregano, black pepper, and cayenne; mix thoroughly.
7
Bring the chili to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
8
Taste and adjust seasoning if needed. Serve hot.

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