Three-bean vegetable chili

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Black beans, drained and rinsed1 15-oz can
• Kidney beans, drained and rinsed1 15-oz can
• Pinto beans, drained and rinsed1 15-oz can
• Medium yellow onion1
• Red bell pepper1
• Medium zucchini1
• Frozen corn1 1/2 cups
• Crushed tomatoes1 28-oz can
• Low-sodium vegetable broth1 1/2 cups
• Mild chili powder2 tbsp
• Ground cumin2 tsp
• Olive oil1 tbsp

How dinner comes together

1. 1

   Dice the onion, bell pepper and zucchini into 1/2-inch pieces so they cook at the same rate.

2. 2

   Heat the olive oil in the pot over medium-high. Cook the onion and bell pepper with a pinch of salt until the onion is translucent and the pepper begins to soften, 4–5 minutes.

3. 3

   Add the zucchini, chili powder and cumin; stir until the spices smell toasted, 1 minute.

4. 4

   Add all three beans, crushed tomatoes, broth and corn. Bring to a boil, then reduce to a steady uncovered simmer.

5. 5

   Simmer, stirring occasionally, until the zucchini is tender and the chili is thick enough to mound on a spoon, 15–18 minutes.

6. 6

   Mash about 1 cup beans against the side of the pot and stir them back in for extra body. Season with salt and black pepper.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Large Dutch oven or soup pot
• Wooden spoon
• Can opener