Ingredients

• 2 tablespoons olive oil
• 1 medium zucchini , sliced
• 1 medium yellow squash , sliced
• 1 medium red bell pepper , diced
• 1 medium green bell pepper , diced
• 1 medium fresh jalapeno pepper , diced
• 1 medium onion , chopped
• 4 cloves garlic , minced
• 1 , 28 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 6 ounce
• 1 tablespoon chili powder
• 0.5 teaspoons dried oregano
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons cayenne pepper , or to taste

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, bell peppers, jalapeño, onion, and garlic; cook and stir until tender, about 5 minutes.
2. 2 Stir tomatoes, beans, corn, tomato paste, chili powder, oregano, black pepper, and cayenne into vegetable mixture; bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour.

Nutrition per serving