Vegetable Chili

Ingredients

• 2 tbsp Vegetable oil
• 2 piece(s) Yellow onions, peeled and coarsely chopped
• 2 piece(s) Zucchinis, cubed
• 2 piece(s) Sweet potatoes, cubed
• 3 piece(s) Garlic, peeled and minced
• 2 tsp Ground cumin
• 2 tsp Chili powder
• 2 tsp Dried oregano
• 48 g Low-sodium dark red kidney beans (drained and rinsed)
• 29 cup Low-sodium diced tomatoes
• 2 cup Frozen corn, unthawed

Instructions

1. Put the pot over medium heat and when it is hot, add the oil. Add the onions, zucchini, sweet potatoes, garlic, and spices and cook, stirring from time to time, for 20 minutes.
2. Add the kidney beans and tomatoes. Stir and cook, covered, until the squash is tender, about 30 minutes.
3. Add the corn and cook until warmed throughout.
4. Serve right away or transfer to a container once cooled. Refrigerate up to 5 days.

Storage and Meal Prep Tips