The addition of sunny yellow squash gives this hearty chili a bright summer flavor. Don’t be afraid to dip your bread straight in the bowl. This recipe comes to us from Grace of Going to Graceland.
- 1 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, diced
- 1 large carrot, chopped
- 1 medium bell pepper, chopped
- 1 stalk celery, diced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 can black beans
- 1 can refried beans
- 1 can kidney beans
- 2 large cans crushed tomatoes
- 2 tablespoons chili powder
- 1 teaspoons oregano
Heat the olive oil in a large stew pot over medium heat.
Sauté the onion, carrot, bell pepper, celery, zucchini, yellow squash in the olive oil for 8-10 minutes or until vegetables are tender.
Add the canned beans, tomatoes, chili powder, and oregano.
Mix and simmer for 20 minutes.
Just before serving, season with salt and pepper to taste.
Serve with bread or crackers.