Sweet Pepper Vegetarian Chili

Ingredients

• 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 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 white 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

Directions

1. 1

   In a large stockpot, heat olive oil over medium-high heat.

2. 2

   Sautee onion, carrot and peppers, until onion is golden- about 8 minutes.

3. 3

   Add squash and zucchini and cook through- about 6-8 more minutes.

4. 4

   Add tomatoes (and liquid) and broth.

5. 5

   Bring to a boil.

6. 6

   Drain (if using canned) and add the beans to the pot.

7. 7

   Reduce heat to low and simmer for 15 minutes.

8. 8

   Add chili powder, cumin and cilantro.

9. 9

   Continue to simmer until chili is thickened- about 8 minutes.

10. 10

    Add salt and pepper to taste.

11. 11

    Add the cayenne, if desired.

12. 12

    Serve over rice or with sour cream and cheese.