This dish is great when you need something hot, quick, and nutritious. The spiciness of the chili can be decreased simply by seeding the jalapeño.
1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 1/2 cups chopped zucchini
1 cup chopped red bell pepper
1 cup chopped green bell pepper
4 cups chopped tomatoes (about 1 3/4 pounds)
1 tablespoon chili powder
1 teaspoon Old Bay seasoning
1/4 teaspoon black pepper
2 (5.5-ounce) cans spicy-hot vegetable juice
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 jalapeño pepper, minced
How to Make It
Heat oil in a Dutch oven over medium-high heat; add onion and garlic. Cook 2 minutes or until tender, stirring constantly. Add zucchini and bell peppers; cook 5 minutes, stirring frequently. Add tomatoes and remaining ingredients, stirring well to combine. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Since I'm usually making this when tomatoes are not at their peak, I use canned diced tomatoes. It can be very spicy so may want to experiment as to whether or not to add hot spicy vegetable juice and the jalapeno or just vegetable juice.. I would recommend removing the seeds and vein from the jalapeno to reduce the heat. It is very satisfying, my meat loving husband doesn't miss the meat in this chili.
I didn't have the spicy vegetable juice so I added an extra can of diced tomatoes, a can of Mexican tomato sauce and some shakes of Cholula and Tabasco Hot Sauces. I threw in an extra dash of cumin, chili powder and old bay. Yowza! It's now fired up and delicious!! Love it!!
Delicious, easy and fast chili without the meat, but still full of flavor. It's become a favorite - perfect on a cold night. We usually serve over elbow macaroni. I especially like that it uses full amounts of ingredients - one squash, two peppers, two cans of juice, one big cam chopped tomatoes, one small onion and some spices and you're pretty set. Highly recommend.
This recipe was very quick and easy to put together. I thought the chili would be a bit thicker, but having served it over egg noodles I was not disappointed with the results. I seeded the jalapeno, but found that the chili could have been a bit spicier as I detected no heat in mine. I would definitely make this again.
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