Bean & Veggies Chili

Ingredients

• 2 medium zucchini, diced
• 1 tsp cayenne pepper
• 1 tsp leaves dried oregano
• 1 tsp cumin
• 3 cloves garlic, minced
• 2 cups Great Northern beans
• 15 oz pinto beans, rinsed
• 15 oz kidney beans, rinsed
• 2 cups stewed tomatoes
• long sweet potato, cubed
• 2 cups beef broth
• 1 tsp chili powder
• 1 medium red onion, chopped
• 2 tbsps olive oil

Directions

1. Heat olive oil in stock pan over medium high heat.
2. Sauté onion until golden brown.
3. Add chili pepper. Stir for one minute.
4. Add potato and 2 cups beef broth. Cover pan and reduce heat to medium. Simmer about 10 minutes - until potato is almost tender.
5. Add stewed tomatoes and their juices, all the beans, garlic, spices, and zucchini, Season to taste with salt and pepper.
6. Simmer uncovered until potato is very tender and sauce thickens, about 10 minutes.
7. Garnish with chopped cilantro and serve over brown rice.