I created this mild, vegetarian chili for the Dallas Aggie Mom’s Chili Cook-off. I won the Ladies Chili (mildest, best-tasting chili) Award!
— Diane S., Customer, Coppell, TN
Ingredients
*Do not drain
Directions
- About 45 minutes before serving, chop green peppers and onions. Cut zucchini and yellow squash lengthwise into quarters and cut each quarter into ½” thick slices.
- In a 5-quart Dutch oven, over medium heat, heat oil and cook green peppers and onion until tender. Add zucchini, squash, chili powder, sugar, salt and red pepper. Cook for 1 minute.
- Add stewed tomatoes, pinto beans, black beans, green chilies (with their liquid) and corn. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 20 minutes.
- Makes 10 servings. Can be halved. Serve over rice.
“Caring and Sharing” cookbook
Get the Physicians Mutual family “Caring and Sharing” cookbook for a delicious collection of hand-selected recipes submitted by customers, employees and agents from all over the country.
Discover your new favorite recipe and share it at your next gathering!