Summer Vegetable Chili

Chili is usually thought of as a hearty winter dish, but using seasonal vegetables can turn chili into a summery, light meal. Flavorful and slightly spicy, this recipe is deliciously easy and also adaptable to your tastes and the vegetables you have on hand. Throw in the ingredients and allow the slow cook function of your Aroma Rice Cooker to do the work while you relax.

3 yellow squash, sliced into thin rounds
1 bell pepper, chopped
1 zucchini, sliced into thin rounds
2 Roma tomatoes, chopped
4 garlic cloves, minced
1 jalepeño, chopped
1/2 cup chopped scallions
1/2 cup chopped cilantro
1/4 cup extra virgin olive oil
15 oz can tomato sauce
15 oz can black beans
15 oz can pinto beans
15 oz can corn kernels
1/2 cup water
1 tbsp chili powder
2 tbsp ground cumin
2 tsp salt
2 tsp pepper
juice of 1 lime
1 avocado sliced for garnish

Servings: 8-10
Cooking time: 2 hours 15 minutes

Turn on Sauté-Then-Simmer function of your Aroma Rice Cooker and allow inner pot to heat up. Add in olive oil, scallions, jalepeño, garlic, and cilantro and sauté for 5 minutes. Then add squash, bell pepper, zucchini, and tomato and sauté for 10 more minutes, stirring occasionally. In a separate bowl, combine and mix tomato sauce, beans, corn, water, chili powder, cumin, salt, pepper, and lime juice. Pour over vegetables in inner pot and stir well. Turn on slow cook function and allow to cook for 2 hours.

Over To You
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