Veggie Chili

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Ingredients
  

  • 2 tbsp. Olive Oil
  • 4 cloves Garlic Minced
  • 1 whole Large Onion Diced
  • 1 whole Red Bell Pepper Seeded And Diced
  • 1 whole Yellow Bell Pepper Seeded And Diced
  • 1 whole Green Bell Pepper Seeded And Diced
  • 2 whole Carrots Peeled And Diced
  • 2 stalks Celery Diced
  • 1 whole Jalapeno Seeded And Finely Diced
  • 3 c. Vegetable Broth can Sub Chicken Or Beef Broth If You Prefer
  • 1 can 12 To 14 Ounces Plain Tomato Sauce
  • 1 can 10 Ounce Ro-tel (diced Tomatoes And Chiles)
  • 1/2 tsp. Salt More To Taste
  • 1 tsp. Ground Oregano
  • 1 tbsp. Ground Cumin
  • 2 tbsp. Chili Powder more To Taste
  • 1 can 14 Ounces Kidney Beans, Drained And Rinsed
  • 1 can 14-ounce Pinto Beans, Drained And Rinsed
  • 1 can Garbanzo Beans Drained And Rinsed
  • 1 can Black Beans Drained And Rinsed
  • 1 whole Large Zucchini or 2 Medium Zucchini, Diced
  • 1/4 c. Masa corn Flour Or Regular Cornmeal
  • 1/2 c. Warm Water
  • Cotija Cheese For Serving (optional)
  • Pico De Gallo For Serving (optional)
  • Cilantro Leaves For Serving (optional)

Instructions
 

  • In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, 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, and Ro-tel. 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 Cotija cheese, pico de gallo, and cilantro.