Beautifully Tasty: Smokey Rainbow Chili
By: Amy Jeanroy
Published: December 3, 2013

Nothing makes a food taste better than if it is beautiful as well. This yummy recipe even sounds delicious. It's the perfect supper on a winter night. 
Smokey Rainbow Chili
Submitted by Staci
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