My kids actually like this vegetable chili. Woohoo! Adapated from America’s Test Kitchen Family Cookbook. I will also put leftovers over rice or quinoa and top with cheese sauce to turn it into a casserole–just heat in the oven until warm.
2 TBSP vegetable oil
1 onion minced
1 red bell pepper chopped
1 zucchini chopped
1 yellow squash chopped
2 garlic cloves minced
1 1⁄2 TBSP chili powder
1 15 oz can tomato sauce
1 can kidney beans rinsed
1 can black beans rinsed
1 cup vegetable broth
2 TBSP minced cilantro optional
Cook onion and bell pepper in oil over medium high heat until softened, about three minutes. Add zucchini and squash and cook until browned, 5-7 minutes. Stir in garlic and chili powder until fragrant, about 30 seconds. Add sauce, beans and broth and simmer for ten minutes. Add 2 TBSP minced cilantro; season with salt and pepper to taste.
I added about 3/4 tsp salt and 1/4 tsp chipotle tabasco.
Chipotle Tabasco is the BEST flavor for soups and stews. If you add just a few shakes or 1/4 tsp or so, it adds great flavor without being spicy. Of course you can add more if you want it spicy!