Makes 5 servings
2 tablespoons vegetable oil
2 yellow onions, chopped
2 zucchinis, cubed
2 sweet potatoes, cubed
3 cloves garlic, peeled and minced
2 teaspoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
3 (16 ounce) cans low-sodium dark red kidney beans, drained and rinsed
2 (14.5 ounce) cans low-sodium diced tomatoes
2 cups frozen corn
- Put the pot over medium heat and when it is hot, add
the oil. Add the onions, zucchini, sweet potatoes, garlic
and spices and cook, stirring from time to time,
about 20 minutes.
- Add the kidney beans and tomatoes. Stir and cook,
covered, until the squash is tender, about 30 minutes.
- Add the corn and cook until warmed throughout.
Recipe adapted from: MyPlate Kitchen https://www.myplate.gov/recipes/myplate-cnpp/vegetable-chili