The Best Vegetarian Chili You Will Ever Taste

• 1 tablespoon olive oil
• 2 carrots, diced
• 2 onions, diced
• 1 tablespoon salt
• 1 zucchini, diced
• 1 jalapeno pepper, diced
• 1 1 yellow bell peppers or 1 green bell pepper, diced
• 2 chili peppers, diced
• 2 -4 garlic cloves, minced
• 1 tablespoon cumin
• 1 tablespoon cocoa powder
• 1 tablespoon dried ancho chile powder
• 1 tablespoon sriracha sauce
• 1 teaspoon black pepper
• 1 teaspoon coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne
• 1 -2 tablespoon brown sugar
• 1 cup vegetable broth
• 1 cup espresso
• 1 cup dark beer
• 2 (15 ounce) black beans
• 2 (15 ounce) cans kidney beans
• 1 (6 ounce) can tomato paste
• 1 (14 1/2 ounce) diced tomatoes (I like fire roasted)

1. Heat olive oil in a large stock pot over medium heat. Add carrots, onions and salt and saute 5-10 minutes.
2. Add zucchini, jalapeno, bell pepper, and chili peppers and continue sauteing 5 minutes.
3. Add garlic and seasonings (including brown sugar) and saute 1-3 more minutes.
4. Add broth, espresso, beer, beans, tomato paste, and diced tomatoes and simmer for 30 minutes-1 hour.

olive oil, carrots, onions, salt, zucchini, pepper, yellow bell peppers, chili peppers, cumin, cocoa powder, chile powder, sriracha sauce, black pepper, coriander, oregano, cayenne, brown sugar, vegetable broth, espresso, dark beer, black beans, kidney beans, tomato paste, tomatoes

Taken from www.food.com/recipe/the-best-vegetarian-chili-you-will-ever-taste-496784 (may not work)