Veggie Chili

• 2 Tablespoons 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 cups 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 teaspoons Salt, More To Taste
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons 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 cups Masa (corn Flour) Or Regular Cornmeal
• 1/2 cups Warm Water
• Cotija Cheese, For Serving (optional)
• Pico De Gallo, For Serving (optional)
• Cilantro Leaves, For Serving (optional)

1. 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.
2. 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.
3. Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings.
4. Serve with Cotija cheese, pico de gallo, and cilantro.
5. Variations
6. tdd 2 tablespoons tomato paste for a richer tomato flavor.
7. tubstitute 1 cup of the stock with a bottle of Mexican beer.
8. tdd chopped mushrooms, diced butternut squash, parsnips, or any vegetable you'd like.
9. top with a big spoonful of pico de gallo or chopped tomatoes.
10. top with a dollop of sour cream.
11. top with grated sharp cheddar.
12. Serve
13. tith corn or flour tortillas
14. tith corn chips or tortilla chips, for dipping
15. tith baked potatoes
16. tn top of a plate of cheese nachos
17. tnside crisp taco shells with cheese, lettuce, and tomatoes

olive oil, garlic, onion, red bell pepper, yellow bell pepper, green bell pepper, carrots, stalks celery, vegetable broth, tomato sauce, ro, salt, ground oregano, ground cumin, chili powder, kidney beans, pinto beans, garbanzo beans, black beans, zucchini, ubc, water, cotija cheese, de, cilantro

Taken from tastykitchen.com/recipes/soups/veggie-chili/ (may not work)