Smokey Rainbow Chili
By: Staci
Published: Tuesday, February 7, 2012 - 3:50am

Ingredients




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

Preparation

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