Tummy Tuck Thursday Recipe

I love chili...like, LOOOOOOVE chili ya'll. I would eat chili every day. Well, maybe every other day. Whatever.

This recipe is a strange combination of chili recipes. It's not my all time favorite for tastes, BUT it is really good and really fast. It probably takes twenty minutes start to finish. It's great if you need to throw something together in a pinch. If you have all day, I have a truly to-die-for recipe that you must make.

Okay, so this is my work-in-progress Quick Chili:

1/2 a yellow squash
1/2 a zucchini
1 small red bell pepper
1 c. chopped yellow onion (less or more depending on how much you like onion)

**start by swishing a little olive oil around the bottom of your large saucepan (I am a one pan woman. Probably goes hand in hand with being the dishwasher.) then add your veggies and saute for a few minutes over medium-high heat.

**then add in your seasoning:
1 TBS. chili powder
1 tsp. oregano (optional)
1 tsp. paprika (optional...well, sort of. I don't make any Mexican food without paprika. I have a food crush on paprika. Yes, Mike knows. He has a food crush on habenero sauce so we have a mutual understanding.)
salt to taste
1 tsp. cumin

**stir that around and then it saute for another minute or two

** pour in 2 cans of chicken broth

** stir in:
2 diced tomatoes
1 can black beans, drained and rinsed
1 cup frozen corn (more, depending on how corny you are. Get it? Corny...because the corn...never mind.) OR you could use a can of corn OR you could use fresh corn from leftover corn on the cob
3 cups of cooked, shredded chicken (you can omit this and add a can of kidney beans for a vegetarian version)
about 1/2 c. of  fresh, chopped cilantro

**let everything simmer for about 6-10 minutes

That's it!! Told you it was fast!