Rainbow Veggie Chili


Serve this rainbow chili with cornbread for a nice fall dinner. It's made with two kinds of beans, just the right amount of spices, and lots of vegetables that add beautiful color to this hearty meal.

Prep Time:
30 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 40 mins


  • 2 tablespoons olive oil

  • 1 medium zucchini, sliced

  • 1 medium yellow squash, sliced

  • 1 medium red bell pepper, diced

  • 1 medium green bell pepper, diced

  • 1 medium fresh jalapeno pepper, diced

  • 1 medium onion, chopped

  • 4 cloves garlic, minced

  • 1 (28 ounce) can crushed tomatoes, with liquid

  • 1 (15 ounce) can black beans, drained and rinsed

  • 1 (15 ounce) can chili beans in spicy sauce, undrained

  • 1 (15 ounce) can whole kernel corn, drained

  • 1 (6 ounce) can tomato paste

  • 1 tablespoon chili powder

  • ½ teaspoon dried oregano

  • ½ teaspoon ground black pepper

  • ¼ teaspoon cayenne pepper, or to taste


  1. Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, bell peppers, jalapeño, onion, and garlic; cook and stir until tender, about 5 minutes.

  2. Stir tomatoes, beans, corn, tomato paste, chili powder, oregano, black pepper, and cayenne into vegetable mixture; bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour.

Nutrition Facts (per serving)

188 Calories
5g Fat
34g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 188
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 670mg 29%
Total Carbohydrate 34g 12%
Dietary Fiber 7g 26%
Total Sugars 6g
Protein 7g
Vitamin C 25mg 124%
Calcium 80mg 6%
Iron 4mg 19%
Potassium 746mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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