Summer Vegetable Chili

Makes 4 servings

1 large onion, chopped
1 Tbsp vegetable oil
4 medium tomatoes, chopped
2/3 c picante sauce
1 1/2 tsp ground cumin
1 tsp salt
1/2 tsp dried basil
1 (16-oz) can black beans, rinsed and drained
1 green bell pepper, diced
1 red bell pepper, diced
1 large yellow squash or zucchini, cut into 1/
2-inch chunks (about 2 c)
 
1. In a large pan over medium
heat, cook onion in oil
until tender. Add tomatoes,
picante sauce, cumin, salt
and basil. Cover and
simmer 10 minutes.
2. Stir in black beans, green
pepper, red pepper and
squash; cover and simmer
until vegetables are tender,
about 15 minutes.
3. Serve as-is, or over hot
cooked rice.

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