Easy Vegatable Chili

1 large can of whole tomatoes (undrained)

2-3 carrots

2 bell peppers (any color)

2 zucchinis

2 summer squash (the yellow guys)

1 anaheim chili (large green pepper)

Chili Powder

Cayenne

Barbecue Sauce

Salsa (optional)

2 tbsp. Olive Oil

Chop vegetables into bite size pieces. Make 3 slits on top of pepper.   Heat 2 tbs of olive oil in pot.  Add carrots and sauté for about 1 minute.  Add zucchini and squash until tender (okay if it slighty browns); add bell peppers and chili pepper.  Continue to sauté and cook for 5-8 minutes.  Lower heat and let simmer for 2 minutes with cover on.

Add  tomatoes.  Stir.  Heat should be at medium-high.  Add about 1-2 tablespoons for chili powder (add first tablespoon and taste; add second if you find necessary).  Add just a pinch of cayenne pepper to taste (may add more if you prefer). Squeeze about 2-3 tablespoons of barbecue sauce and as an option only, just 2-3 tablespoons of prepared salsa.

Let chili simmer for 8 minutes on medium heat; stir occasionally.  Use wooden spoon to help break apart tomatoes.  Photo to follow.

Nutrition Facts
Serving Size  (335g)
Servings Per Container

Amount Per Serving
Calories    140
Calories from Fat    50
% Daily Value
Total Fat    6    g    9    %
Saturated Fat    1    g    5    %
Trans Fat    0    g
Cholesterol    0    mg    0    %
Sodium    520    mg    22    %
Total Carbohydrate    20    g    7    %
Dietary Fiber    6    g    24    %
Sugars    11    g
Protein    4    g

Vitamin A            220    %
Vitamin C            170    %
Calcium            8    %
Iron            10    %