Smokey Rainbow Chili


2 tablespoons olive oil
2 small zucchini, halved and cut into small chunks
1 red bell pepper, chopped (keep the pieces a bit big...helps to keep them crisp)
1 orange bell pepper, chopped
1 fresh jalapeno pepper, seeded and diced
4 cloves garlic, minced
1 onion, chopped
2 (14 ounce) cans stewed tomatoes, with liquid (here is where I would have used fire roasted...they just don't exist here in Saudi)
1 (6 ounce) can tomato paste
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can red kidney beans, drained and rinsed
1/2 tablespoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, or to taste


(if using meat...brown the meat really well, remove and set aside. Add the meat after sauteing the veggies)
Heat oil in a large pot over medium-high heat. Stir in zucchini, red bell pepper, orange bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
Add tomatoes with liquid, tomato paste, black beans, corn, and kidney beans into the pot. Season with smoked paprika, chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil.
Reduce heat to low and simmer 1 hour, stirring occasionally. (depending on how big you cut the veggies, you may want to let it simmer a little longer)

Other Names:

Vegetarian Chili, Vegetable Chili


8 servings


Tuesday, February 7, 2012 - 3:50am


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