I made this chili for a superbowl gathering this year. I used Penzey's Medium Hot Chili powder and did NOT add the additional cayenne written in the recipe. It was an excellent chili.
* 2 tablespoons vegetable oil
* 1 large onion, chopped
* 4 large cloves garlic, minced
* 3 tablespoons chili powder
* 1 medium-size sweet green pepper, cored, seeded and diced
* 1 medium-size sweet red pepper, cored, seeded and diced
* 1 medium-size zucchini, diced
* 1 medium-size yellow squash, diced
* 1/2 teaspoon dried oregano
* 1/4 teaspoon ground red pepper (cayenne)
* 1 can (14.5 ounces) stewed tomatoes
* 1 can (11 ounces) corn kernels, drained
* 1 can (15.5 ounces) black beans, drained and rinsed
* 1/4 teaspoon salt
* Accompaniments, optional: cooked rice, sour cream and shredded cheddar cheese
Heat oil in 4-quart pot over medium heat. Add onion, garlic and chili powder; saute for 5 minutes. Add green and red peppers; saute 5 minutes. Add zucchini, squash, oregano and ground red pepper; saute for 5 minutes. Add tomatoes; cook 10 minutes. Stir in corn, black beans and salt; cook for 5 minutes.
Serve with the accompaniments, if desired.
Note: Chili is always better with the extra punch of a tasty garnish, from scallions to sour cream. Try this easy-on-you guacamole:
3 ripe avocados, peeled and pitted
3 tablespoons finely chopped red onion
3 tablespoons fresh-squeezed lime juice
2 tablespoons chopped cilantro leaves
1 jalepeno, seeded and minced
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
Mash avocado flesh in a bowl. Stir in red onion, lime juice, cilantro, jalapeno, salt, and hot-pepper sauce. Refrigerate. Spoon a dollop on each chili serving.