Vegetable Chili

60 мин · Порций: 5

From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion

Что нужно

• 29.6 млvegetable oil
• 2yellow onions
• 2zucchinis
• 2sweet potatoes
• 3garlic
• 9.9 млground cumin
• 29.6 млchili powder
• 9.9 млdried oregano
• 3 бан.low-sodium dark red kidney beans
• 2 бан.low-sodium diced tomatoes
• 2 стак.frozen corn

Как готовить

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.

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