Veggie Chili

2 Tbsps. olive oil

4 cloves garlic, minced

1 whole large onion, diced

3 whole bell peppers, seeded and diced (any colors)

2 whole carrots, peeled and diced

2 stalks celery, diced

1 whole jalapeno, seeded and finely diced

3 cups vegetable broth (can sub chicken or beef broth)

1 can (12 - 14 Ounces) tomato sauce

1 can (10 Ounce) Ro-tel (diced tomatoes and chiles)

2 Tbsps. tomato paste

½ tsp. salt, more to taste

1 tsp. ground oregano

1 Tbsp. ground cumin

2 Tbsps. chili powder (more to taste)

1 can each of kidney beans, pinto beans, garbanzo beans, and black beans, drained and rinsed

1 whole large zucchini (or 2 medium), diced

¼ cup masa (corn flour)

½ cup warm water

In a large pot, heat the oil over medium heat. Add the garlic, onion, bell peppers, carrots, celery, and jalapeno, and then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.

Pour in the broth, tomato sauce, Ro-tel, and tomato paste. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.

Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings.

Serve with cheese, pico de gallo, sour cream and/or cilantro.

This recipe can be found here.