This chili has five different vegetables and two kinds of beans. I like to make white rice and put it in the bowl first and then put the chili on top. To round out the meal, make a tossed green salad and some cornbread. You can have this on the dinner table, ready to eat in less than an hour. You can make the chili as hot or as mild as you want, based on the "heat" level you choose for the chili seasoning mix. When I made this last Friday, I used one that was 30% less sodium and was a milder flavor. My hubby likes a hotter flavor, so the next time I make this, I'll use a seasoning mix that is "hot." Cathy's Kitchen aims to please!!
2 tablespoons canola oil
1 cup onion, chopped
1 cup green pepper, chopped (membrane and seeds removed)
1 cup orange pepper, chopped (membrane and seeds removed)
2 cups zucchini squash, peeled and chopped
2 cups water
15.5 ounce can Great Northern white beans, drained and rinsed
15 ounce can black beans, drained and rinsed
14.5 ounce can sliced and stewed tomatoes, undrained
1.25 ounce package chili seasoning mix, any brand
In bottom of large stockpot, put the canola oil, onion, green pepper and orange pepper. Cook on low-medium heat until vegetables are just starting to get tender (about 10 minutes). Add zucchini squash, water, white beans, black beans, stewed tomatoes and chili seasoning mix. Stir well with large spoon. Cover and cook for 30 minutes, stirring occasionally. Serves four.
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