Sweet Pepper Vegetarian Chili

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 tablespoons olive oil
• 1 onion, diced
• 1 carrot, diced
• 2 yellow bell peppers, diced
• 2 red bell peppers, diced
• 2 medium yellow squash, diced
• 2 medium zucchini, diced
• 1 (28 ounce) can tomatoes, with liquid chopped
• 2 cups vegetable broth or 2 cups chicken broth
• 1 (15 ounce) can black beans (~1 1/2 cups cooked)
• 1 (15 ounce) can red kidney beans (~1 1/2 cups cooked)
• 1 (15 ounce) can beans, of your choice (~1 1/2 cups cooked)
• 4 tablespoons chili powder
• 1 tablespoon cumin
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon cayenne (optional)
• salt and pepper, to taste

Recipe

• 1 in a large stockpot, heat olive oil over medium-high heat.
• 2 sautee onion, carrot and peppers, until onion is golden- about 8 minutes.
• 3 add squash and zucchini and cook through- about 6-8 more minutes.
• 4 add tomatoes (and liquid) and broth.
• 5 bring to a boil.
• 6 drain (if using canned) and add the beans to the pot.
• 7 reduce heat to low and simmer for 15 minutes.
• 8 add chili powder, cumin and cilantro.
• 9 continue to simmer until chili is thickened- about 8 minutes.
• 10 add salt and pepper to taste.
• 11 add the cayenne, if desired.
• 12 serve over rice or with sour cream and cheese.