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black bean and veggie chili

If my husband had his way, he would eat fruits and vegetables at all times and in places for all meals. If I had my way, I'd eat ice cream, pizza, chicken salad and nachos in similar quantities. The good news is that he indulges me by eating chips and salsa, and I work hard to eat a fruit and vegetable every day. 
A fruit. A vegetable. As in, you know, single servings. 
Hey, you have to start somewhere. 
And this black bean and veggie chili is a great place to do so! 

This quick and hearty soup involves a lot of veggies and spices and very little time. 
Although if you count the time I spend getting frustrated over my inability to cook rice properly, I guess you could say it took a good half hour longer than expected. 

Add beans and veggies to the tomatoes and spices, and let it all simmer while you do the dishes. 

Pour that deliciousness over some rice, add some sour cream and cheese, crack open a cornbread muffin, and you'll feel full and healthy when you're finished with lunch. 
Or supper. 
Or breakfast, if you're really THAT into vegetables. 

You probably already have most of these ingredients in your kitchen, and because it's getting close to supper time, I won't hold out on you a minute more. Here's the recipe:


1 onion, coarsely chopped
1 T. oil
28 ounce can diced tomatoes
2/3  cup picante sauce
1 1/2 t. ground cumin
1 t. salt
1/2 t. dried basil
15 ounce can black beans, drained and rinsed
1 green pepper, cut into 3/4 inch pieces
1 red pepper, cut into 3/4 inch pieces
1 yellow squash or zucchini, cut into 1/2 inches pieces
hot cooked rice
Garnish: shredded cheddar cheese, sour cream, cilantro 


Saute onion in oil in a Dutch oven over medium-high heat, stirring constantly, until tender. Add tomatoes with juice, picante sauce and seasonings; stir well. Bring to a boil; cover, reduce heat and simmer 5 minutes. Stir in beans, peppers and squash. Cover and cook over medium-low heat 25 minutes or until vegetables are tender, stirring occasionally. 
To serve, ladle chili over hot cooked rice in individual bowls. Top each serving with garnish and additional picante sauce, if desired. 
Serves 4-6. 


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