You are here: Home » Recipes » Black Bean Chili with Squash and Corn Black Bean Chili with Squash and Corn Recipe by Relish ContributorKitchen Tested Yield 8 servings Squash and corn enhance this high-fiber chili with flavor and color. PrintEmail Ingredients 2 cups dried black beans, rinsed1 cup chopped red onion1 cup diced carrot1/2 cup chopped red bell pepper1/2 cup chopped green bell pepper1 tablespoon minced garlic2 tablespoons chili powder2 teaspoons ground cumin1/2 teaspoon cayenne pepper1 bay leaf6 cups water1 (10 1/2-ounce) can diced tomatoes and green chiles Salt and pepper to taste1 cup diced zucchini1 cup diced yellow squash1 cup frozen corn1 tablespoon seeded and finely chopped jalapeno peppers Instructions Place the beans in a large bowl and cover with cold water. Let stand at least 4 hours or overnight. Drain. In a large pot coated with nonstick cooking spray, saute the onion, about 5 minutes. Add the carrot, peppers, garlic, chili powder, cumin, cayenne, and bay leaf. Continue cooking, stirring often, until the vegetables are tender, about 10 minutes. Add the black beans and the 6 cups of water. Bring to a boil, reduce heat, cover and simmer 1 hour. Add the tomatoes and chiles, salt and pepper and continue cooking, uncovered, until the beans are tender and the mixture is thick, 45 to 60 minutes. Add the zucchini, yellow squash and jalapenos, cooking until the vegetables are tender, about 10 minutes.