Freezer-Friendly Vegetarian Chili

Step 1

Heat the oil in a Dutch oven over medium heat.

Step 2

Add the onion and cook until it’s softened, 5–7 minutes.

Step 3

Add the garlic, chili powder, cumin, oregano, and cayenne and cook until fragrant, about 1 minute.

Step 4

Stir in the zucchini, yellow squash, and red pepper; cook until they’re softened, 7–10 minutes.

Step 5

Add the tomatoes, tomato paste, corn, and beans.

Step 6

Bring the chili to a boil, then reduce the heat to low and simmer for 20 minutes.

Step 7

Season with salt and pepper to taste.