Very Veggie and Beef Chili

Ingredients

• 1 tablespoon brown sugar 
• 16 ounce black beans rinsed drained canned
• 16 ounce kidney beans rinsed drained canned
• 15 ounce canned tomatoes diced canned
• 1  carrots diced
• 1.3 tablespoons chili powder 
• 1 cup corn kernels white frozen
• 1 tablespoon garlic minced
• 1  bell pepper green chopped
• 0.5 teaspoon ground pepper 
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground pepper black
• 1 pound ground beef lean
• 1  onion chopped
• 0.5 teaspoon oregano dried
• 0.5 teaspoon paprika 
• 0.5 teaspoon salt 
• 1  bell pepper yellow chopped
• 1  baby squash diced yellow
• 1  zucchini diced

Equipment

• pot

Directions

1. Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes.
2. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more.
3. Drain excess liquid from the pot and return to medium heat.
4. Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
5. Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.