My most favorite vegetarian Chili

Cold Front Veggie Chili

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 ounces each) Italian stewed tomatoes, cut up
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jalapeño pepper, seeded and chopped
1/4 cup each minced fresh cilantro and parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin

Sauté the veggies and place in a crock pot with additional items. I did add an extra yellow pepper to the mix for color. I also added an extra can of black beans… cause love black beans! Serve with some oven toasted Trader Joe's multi grain artisan bread. YUM!!

I usually quadruple the recipe and it freezes incredibly well 😊