Ingredients

• 1 pound lean ground beef
• 1 medium onion , chopped
• 1 medium green bell pepper , chopped
• 1 medium yellow bell pepper , chopped
• 1 medium carrot , diced
• 1 medium zucchini , diced
• 1 medium yellow squash , diced
• 1 , 28 ounce
• 1 , 16 ounce
• 1 , 16 ounce
• 1 , 15 ounce
• 1 cup frozen white corn kernels
• 1 tablespoon minced garlic
• 1.25 tablespoons chili powder
• 1 tablespoon brown sugar
• 0.5 teaspoons paprika
• 0.5 teaspoons dried oregano
• 0.5 teaspoons ground cayenne pepper
• 0.5 teaspoons ground cumin
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper

Instructions

1. 1 Break ground beef into small pieces in a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, bell peppers, and carrot; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Add zucchini and squash; cook and stir until beef is completely browned, 3 to 5 more minutes.
2. 2 Drain excess liquid from the pot. Stir in crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic; bring to a boil. Stir in chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper. Reduce the heat to low, cover, and simmer for 30 minutes.

Nutrition per serving