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Ingredients

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Directions

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  • Heat oil in large Dutch oven over medium heat. Add pepper and onion; cook until vegetables are tender, about 8 minutes. Stir in tomatoes; cook, stirring occasionally, for 5 minutes.

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  • Add zucchini, yellow squash, jalapeño, chili powder, cumin, sugar and salt; cook 1 minute. Add broth, black beans, corn and pinto beans. Simmer, uncovered, 20 minutes.

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  • To serve, ladle chili into bowls. Sprinkle with cilantro if desired. Makes 10 servings.

Nutrition Facts

194 calories; total fat 4g; saturated fat 1g; cholesterolmg; sodium 679mg; carbohydrates 37g; protein 11g.

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