Harvest Chili Bowls

• 1 Tablespoon Extra Virgin Olive Oil
• 1-1/2 pound Ground Beef
• 1/2 cups Diced Red Pepper
• 1/2 cups Diced Green Pepper
• 1 Jalapeno, Seeded And Diced
• 1 cup Diced Onion
• 3 cloves Garlic, Minced
• 1 cup Diced Zucchini
• 1 cup Diced Squash
• 28 ounces, weight Canned Tomato Sauce
• 14-1/2 ounces, weight Canned Fire-roasted Tomatoes
• 15-1/2 ounces, weight Canned Cannellini Beans, Drained
• 1 cup Frozen Corn Kernels
• 1 Tablespoon Chili Powder
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Coriander
• 1/4 teaspoons Dried Oregano
• 1/4 teaspoons Smoked Paprika
• Salt And Pepper, to taste

1. Heat olive oil in a large pot over medium-high heat. Add the ground beef and a generous pinch of salt and pepper. Brown the beef, breaking it up with a spatula or wooden spoon as it cooks, until it is no longer pink. Drain grease if needed. Add the peppers, onions and garlic. Cook until tender, about 5 minutes. Add the zucchini and squash and cook for an additional 5 minutes.
2. Turn the heat down to medium-low and stir in the tomato sauce, diced tomatoes, beans, corn and spices. Cover and cook for 30 minutes, stirring occasionally. Season with salt and pepper to taste. Serve.

olive oil, ground beef, red pepper, green pepper, onion, garlic, zucchini, tomato sauce, tomatoes, beans, frozen corn, chili powder, ground cumin, coriander, ubc, ubc, salt

Taken from tastykitchen.com/recipes/soups/harvest-chili-bowls/ (may not work)