Serves 6-8

Ingredients
Product1
Amount
Unit
olive or neutral oil
1/2
Tbsp
garlic, minced
4
cloves
small yellow onion, chopped
1
whole
yellow bell pepper, diced
1/2
cup
red bell pepper, diced
1/2
cup
medium jalapeño, minced
1
whole
medium red potatoes, cleaned
and cut into 1/2-inch cubes
2-3
whole
zucchini, chopped
1
cup
chili powder
2

Tbsp
cumin
2
Tbsp
dried oregano
1
tsp
salt
1 1/2
tsp
diced tomatoes
1
14.5-oz can
black beans, rinsed and drained
1
15-oz can
kidney beans, rinsed and drained
1
15-oz can
pinto beans, rinsed and drained
1
15-oz can
corn, rinsed and drained
1
15-oz can
unsalted vegetable broth or water
3-4
cups

1 The MSU Food Product Development Lab does not endorse any ingredient suppliers.

Instructions

  1. Heat oil in a large soup pot over medium-high heat. Add onion, yellow and red peppers, jalapeño, potatoes; sauté for 5-7 minutes, stirring frequently.
  2. Add zucchini, chili powder, cumin, oregano, and salt; stir for 1-2 minutes or until spices are aromatic.
  3. Add tomatoes, black, kidney, pinto beans, vegetable broth or water and corn. Bring to a boil, then reduce to a gentle simmer for 30-45 minutes or until chili thickens, and vegetables/beans are cooked through. Taste and adjust seasoning.
  4. Garnish with your favorite toppings and serve.

Acknowledgements

This project resulted from a partnership between the American Indian Foods program of the Intertribal Agriculture Council and Montana State University (MSU). The project was funded by MSU’s Outreach and Engagement Council and the National Institute of Food and Agriculture, U.S. Department of Agriculture (USDA) (award number 2020-38640-31523-WS1RE through the Western Sustainable Agriculture Research and Education program under project number SW21-929). MSU and USDA are equal opportunity employers and service providers. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the views of MSU or the USDA.

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Innovator

MSU Food Product Development Lab (FPDL) collaborates with communities to innovate and develop new food products, focusing on enhancing nutritional value and economic opportunities for local producers, particularly in underserved regions.

 

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Project Partner

Intertribal Agriculture Council (IAC) promotes the conservation and development of agricultural resources for Native American communities, focusing on sustainable practices, food sovereignty, and economic growth through advocacy, technical assistance, and policy development.

 

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Funder

Western Sustainable Agriculture Research & Education (WSARE) program provides competitive grants to support farmer-driven research and education initiatives that promote sustainable agricultural practices, enhance profitability, and protect natural resources across the Western United States.

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Funder

MSU Outreach & Engagement Council (OEC) fosters community partnerships and engagement initiatives to enhance public service, educational opportunities, and the university's land-grant mission throughout Montana and beyond.