1 can diced tomatoes (your choice of flavor…I like the chili ones, but I only had regular diced tomatoes this time)
1 can red kidney beans, drained and rinsed
1 can Nalley mild chili (or whatever brand you prefer)
1 can garbanzo beans, drained and rinsed
1 can black beans, drained and rinsed
½-1 small bag frozen corn
½ small yellow onion, diced
½-1 red or yellow pepper, diced
½ cup shredded zucchini
½ baked sweet potato, cut into small chunks
1 cup mild Salsa (whatever brand you prefer…I used Old El Paso)
1 cup cooked, drained ground beef or ground turkey (I buy big packages of ground beef, cook it all and store it in the freezer in small packages so all I have to do is pull it out of the freezer and defrost it and use it.)
When serving, you can add whatever toppings you enjoy: cheese, sour cream, avocados, etc. I added guacamole. So yummy!
Saute the diced onion, peppers, and zucchini until tender. Then add all of the ingredients in a pot and simmer for about 15-25 minutes so the flavors can meld together. Serve with desired toppings and corn bread. My mouth is watering just thinking about this chili.