INSIDE: Vegetable chili takes advantage of summer’s bounty,

These easy tasty options are perfect for a busy week

VEGETABLE CHILI

A MEATLESS MEAL: Eat this vegetable chili for a meatless treat. Serve it over spaghetti, like they do in Cincinnati. Add a spinach salad and whole-grain rolls on the side. Fresh cherries make a special dessert.

Ingredients

1 tablespoon canola oil

1 onion, chopped

1 teaspoon garlic, minced

2 to 4 tablespoons chili powder

1 red bell pepper, chopped

1 green bell pepper, chopped

1 zucchini, chopped

1 yellow squash, chopped

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1 (14 1/2-ounce) can diced fire-roasted tomatoes, undrained

1 (11-ounce) can corn with peppers and onions, drained

2 (16-ounce) cans black beans, drained

1/4 teaspoon salt

Sour cream for garnish

Shredded cheddar cheese for garnish

Heat oil in a Dutch oven over medium. Add onion, garlic and chili powder; cook 5 minutes or until onion is softened. Add red and green pepper; cook 7 minutes or until all vegetables are softened. Add zucchini and yellow squash and add to pot, along with oregano and cayenne pepper; cook 5 minutes. Add tomatoes; cook 10 minutes. Stir in corn, black beans and salt; cook 5 minutes or until thoroughly heated. Provide sour cream and shredded cheddar cheese for garnish.