Indian inspired vegetarian chili

• 16 oz marsala slow cooker sauce
• 2 medium yellow onion diced(1/2in pieces)
• 1/2 zucchini(1/8in slices, cut them in half across the equator)
• 2 tsp ground cumin
• 1 habanaro (finely diced)
• 4 roma tomatoes
• 1 jalapeno(finely diced)
• 1 packages cooked16 bean soup starter
• 1 cup cooked quinioa
• 1/2 cup cooked lentils
• 2 tbsp liquid smoke
• 1/3 bunch fresh parsley
• 2 tbsp minced garlic bottled
• 2 tsp chili powder
• 2/3 cup hot sauce(ur choice)(i used cliantro lime)
• 1 sweet pepper (any color)
• 1/2 cup sour cream

1. Throw all ingredients together in either a large sauce pan or in a slow cooker
2. Cook until zucchini is al dente

cooker sauce, yellow onion, ground cumin, habanaro, roma tomatoes, bean soup starter, liquid smoke, parsley, garlic, chili powder, sweet pepper, sour cream

Taken from cookpad.com/us/recipes/350531-indian-inspired-vegetarian-chili (may not work)