Smokey Rainbow Chili

Name: Smokey Rainbow Chili
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp Olive Oil (2 tablespoons olive oil); 2 pieces Courgette (2 small zucchini, halved and cut into small chunks); 1 piece Red Bell Pepper (1 red bell pepper, chopped (keep the pieces a bit big...helps to keep them crisp)); 1 piece Bell Pepper (1 orange bell pepper, chopped); 1 piece Jalapeño Pepper (1 fresh jalapeno pepper, seeded and diced); 4 cloves Garlic (4 cloves garlic, minced); 1 piece Yellow Onion (1 onion, chopped); 28 oz Stewed Tomatoes (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)); 6 oz Chopped Tomatoes (1 (6 ounce) can tomato paste); 15 oz Black Beans (1 (15 ounce) can black beans, drained and rinsed); 15 oz Corn (1 (15 ounce) can whole kernel corn, drained); 15 oz Red Kidney Beans (1 (15 ounce) can red kidney beans, drained and rinsed); ½ tbsp Smoked Paprika (1/2 tablespoon smoked paprika); 1 tsp Chili Powder (1 teaspoon chili powder); ½ tsp Dried Oregano (1/2 teaspoon dried oregano); ½ tsp Black Pepper (1/2 teaspoon ground black pepper); ¼ tsp Cayenne Pepper (1/4 teaspoon cayenne pepper, or to taste)

85 minAmerican

Servings8

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Ingredients

For 8 servings

Olive Oil2 tbsp · 2 tablespoons olive oil
Courgette2 pieces · 2 small zucchini, halved and cut into small chunks
Red Bell Pepper1 piece · 1 red bell pepper, chopped (keep the pieces a bit big...helps to keep them crisp)
Bell Pepper1 piece · 1 orange bell pepper, chopped
Jalapeño Pepper1 piece · 1 fresh jalapeno pepper, seeded and diced
Garlic4 cloves · 4 cloves garlic, minced
Yellow Onion1 piece · 1 onion, chopped
Stewed Tomatoes28 oz · 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)
Chopped Tomatoes6 oz · 1 (6 ounce) can tomato paste
Black Beans15 oz · 1 (15 ounce) can black beans, drained and rinsed
Corn15 oz · 1 (15 ounce) can whole kernel corn, drained
Red Kidney Beans15 oz · 1 (15 ounce) can red kidney beans, drained and rinsed
Smoked Paprika½ tbsp · 1/2 tablespoon smoked paprika
Chili Powder1 tsp · 1 teaspoon chili powder
Dried Oregano½ tsp · 1/2 teaspoon dried oregano
Black Pepper½ tsp · 1/2 teaspoon ground black pepper
Cayenne Pepper¼ tsp · 1/4 teaspoon cayenne pepper, or to taste

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Steps

1(if using meat...brown the meat really well, remove and set aside.
2Add the meat after sauteing the veggies)
3Heat 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.
4Add 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.
5Reduce 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)