Ingredients
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2 tablespoons olive oil
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1 medium zucchini, sliced
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1 medium yellow squash, sliced
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1 medium red bell pepper, diced
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1 medium green bell pepper, diced
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1 medium fresh jalapeno pepper, diced
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1 medium onion, chopped
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4 cloves garlic, minced
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1 (28 ounce) can crushed tomatoes, with liquid
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1 (15 ounce) can black beans, drained and rinsed
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1 (15 ounce) can chili beans in spicy sauce, undrained
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1 (15 ounce) can whole kernel corn, drained
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1 (6 ounce) can tomato paste
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1 tablespoon chili powder
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½ teaspoon dried oregano
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½ teaspoon ground black pepper
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¼ teaspoon cayenne pepper, or to taste
Directions
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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.
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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 Facts (per serving)
188 | Calories |
5g | Fat |
34g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 188 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Sodium 670mg | 29% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 7g | 26% |
Total Sugars 6g | |
Protein 7g | 15% |
Vitamin C 25mg | 27% |
Calcium 80mg | 6% |
Iron 4mg | 19% |
Potassium 746mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.