Horse Bean Chili

Ingredients: makes a large pot

- 2   medium peppers (red/orange/yellow/green peppers), chopped

- 1   medium onion, chopped

- 1   medium zucchini

- 1   medium yellow straight neck squash

- 2T  chili powder

- ¼ t  ground red pepper

- 2   14.5-16oz cans diced tomatoes with liquid

- 2   15-19oz cans pinto beans with liquid

- 2   15-19oz cans black beans with liquid

- 1   4oz can chopped mild or medium green chilies with liquid

- 2 cups fresh or frozen corn kernels

- 3/4 t salt or to taste

- Sour cream, chopped green onions, grated sharp cheddar cheese for toppings

Cook peppers and onions until tender. Cut zucchini and squash into quarters, cut each quarter crosswise into ½ inch slices. Add zucchini, squash, chili powder, and ground red pepper to cook one minute. Add diced tomatoes, pinto beans, black beans, green chilies, and corn. Salt to taste. Heat to boiling then simmer medium/low uncovered 20 minutes. Serve with a salad, fruit, and corn bread or corn chips to make a meal. Leftovers freeze nicely.  

Enjoy!

*Although there are specific ingredients, sometimes I just use it as a guide and add whatever is on hand or I’m in the mood for. The original recipe included 1T sugar which I don’t use. When I am in a hurry I throw everything in the pot, bring to a boil and cook for about 10-15 minutes.

Great for camping or for feeding a team!