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Rainbow Chili

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Rainbow Chili

Simply incredible.

Simply incredible.
  • 75



Yields: 8 Servings

  1. Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
  2. Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.


2 tablespoons olive oil
1 Sliced zucchini
1 Sliced yellow squash
1 Diced red bell pepper
1 Diced green bell pepper
1 Diced jalapeño pepper
4 cloves Minced garlic
1 Chopped onion
1 can Crush tomatoes (Undrained)
1 can tomato paste
1 can black beans (Drained and rinsed)
1 can Whole kernel corn (Drained)
1 can Chili beans in spicy sauce (Undrained)
1 tablespoon chili powder
1⁄2 teaspoon dried oregano
1⁄2 teaspoon Ground black pepper
1⁄4 teaspoon Cayenne pepper


Source: http://allrecipes.com/Recipe/Rainbow-Veggie-Chili/Detail.aspx?evt19=1

Ryan R

Greetings veg community! My name is Ryan and I'm a writer for Clearly Veg. I'm a vegetarian that writes and trains/teaches grappling (Brazilian Jiu-Jitsu & wrestling) full-time. My goal is to educate readers about the political and environmental state of the world, and how that long-standing model of living affects the world around us. I especially like digging into what we eat, how we get said food, and the aftermath of this very large and political process. If I can help a few athletes get beyond the swarm of misinformation that surrounds the possibility of them going a more "veg" direction - even better. About The Author:

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