Fill-You-Up Veggie Chili

• 2 tablespoons olive oil (or canola)
• 1 medium yellow onion, chopped
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 medium eggplant, diced
• 2 cups corn (about two cans)
• 1 jalapeno, diced small (more or less depending on how much heat you want)
• 4 cloves of garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne (again, feel free to play with this)
• 1 28 ounces can crushed tomatoes
• 2 cans black beans
• 1 cup vegetable stock (or water)

1. Heat the oil over medium-high heat in a large heavy pot. Add onions, garlic and both peppers and cook until soft. Add zucchini, corn, eggplant and cook until they're soft and just beginning to brown.
2. Make a spot free of vegetables and add chili powder, cumin, salt and cayenne to the pot. Cook until you can smell the spices. Add tomatoes, beans, and water or stock. Stir well. Bring to a boil then reduce to a simmer for 20 minutes, stirring occasionally. Serve with brown rice, cornbread, cheese, sour cream, avocados, or whatever else you have around. Enjoy!

olive oil, yellow onion, red bell pepper, zucchini, eggplant, corn, much heat, garlic, chili powder, ground cumin, salt, cayenne, tomatoes, black beans, vegetable stock

Taken from food52.com/recipes/12001-fill-you-up-veggie-chili (may not work)