Rainbow Chili

1 cup diced sweet onion

2 cups sliced carrots, ½ inch thick

1 cup diced red bell pepper

2 cups diced yellow squash

2 cups diced green zucchini

1 cup of frozen lima beans, thawed

1 cup of frozen corn, thawed

2 different 15.5 oz cans of beans such as Great Northern, garbanzo or cannellini or black beans, undrained

1 15 oz can fire roasted tomatoes

3 cups of low sodium chicken broth or vegetable broth

2TBSP Olive oil

2 TBSP Chili powder

2 TBSP ground cumin

2 tsp dried oregano

1 tsp ground black pepper

1 tsp salt

Freshly grated Parmesan cheese

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In a stock pot over medium heat, warm the olive oil.

Add the onions, carrots, bell pepper, zucchini and yellow squash to the pot with the chili powder, cumin, oregano, salt and pepper. Mix well.

Sauté for 5 minutes, stirring frequently. Don’t let the veggies burn, keep an eye on it.

Add in the tomatoes, lima beans, corn, canned beans and the broth. Scrape the bottom of the pot to grab all the spices and combine well. Bring to a simmer and partially cover.

Simmer for 30 minutes or until the vegetables are tender.

Ladle into bowls and sprinkle with the Parmesan cheese. Serve hot.

Note - This chili freezes well for up to 2 months.

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