Total Time
50mins
Prep 20 mins
Cook 30 mins

Ingredients Nutrition

Directions

  1. In a Dutch oven, saute zucchini, yellow squash, onion, peppers, and garlic in oil until tender.
  2. Stir in tomatoes, tomato sauce, beans, jalapeno and seasonings.
  3. Bring to a boil over medium heat; reduce heat, cover and simmer for 30 to 45 minutes, stirring occasionally.

Reviews

(4)
Most Helpful

Delicious! I made this chili for a work potluck and it got rave reviews. Forgot to add the peppers and it still turned out great. Thank you!

Javanut October 19, 2008

this was absolutly incredible i gave up meat for lent and I made this like four times over the course of the forty days I add extra squash and zuccini to because I love those

dancincutie1290 April 15, 2007

This is VERY good, and very simple to make. I made the whole recipe, which allowed me to use up many of the ingredients I had on hand and need to use up before my big move! I used 1 can of pinto beans, and 1 can of red kidney beans because I didnt have any black beans on hand. I also used one green pepper and one yellow pepper because I didnt have a red pepper. I wanted mine a bit more heaty, so I used 1 whole serrano instead of the jalapeno. This is just delicious, and I will be making it again. I served it with Skat's Poppin' Jalapeno Bread recipe#27715. Thanks for the recipe!!! :) I do hope you'll post more! :)

love4culinary April 08, 2004

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