Black Bean & Vegetable Chili

• 1 head Garlic
• 1 Tablespoon Olive Oil Plus Extra For Drizzling Over The Garlic Before Roasting
• 1 whole White Onion, Chopped
• 1 carton Low Sodium Vegetable Broth (32oz Size)
• 3 cans Black Beans, Rinsed (15oz Each)
• 2 cans Diced Tomatoes (14.5oz Each)
• 1 can Tomato Paste (6oz Can)
• 1 can Corn Kernels, Drained And Rinsed (15oz Can)
• 1 whole Zucchini, Chopped
• 1 whole Bell Pepper, Chopped
• 1 whole Anaheim Chili
• 1 whole Jalapeno, Chopped
• 2 whole Chipotles In Adobo, Minced
• 2 whole Bay Leaves
• 1 teaspoon Cumin
• 1 Tablespoon Chili Powder
• 1 teaspoon Cayenne Pepper
• 1/2 teaspoons Oregano
• Salt To Taste
• Pepper To Taste

1. Preheat oven to 400 F.
2. Cut off the top of the head of garlic and place on a sheet of aluminum foil. Pour a bit of olive oil over it, wrap tightly, and bake for 30-40 minutes. Then remove it from the oven and set aside.
3. Heat olive oil in a large cast iron soup pot over medium heat. Add onions and saute until translucent.
4. Pour in vegetable broth. Bring to a boil and then reduce to a simmer.
5. Stir in black beans, diced tomatoes, tomato paste, and corn kernels and continue to simmer for about 30 minutes.
6. Meanwhile, set the oven to broil. Place Anaheim chili inside, turning every few minutes, until the skin blisters on all sides. Remove from oven and slide the blistered skin off. Then chop them.
7. Add in garlic (squeeze roasted cloves out of the skin right into the pot), zucchini, bell pepper, Anaheim pepper, jalapeno, chipotle peppers and spices.
8. Continue to simmer for another 30 minutes or until ready to serve. Remove bay leaves. Serve immediately and enjoy!

garlic, olive oil, white onion, vegetable broth, black beans, tomatoes, tomato, corn kernels, zucchini, bell pepper, anaheim chili, chipotles, bay leaves, cumin, chili powder, cayenne pepper, oregano, salt, pepper

Taken from tastykitchen.com/recipes/soups/black-bean-vegetable-chili/ (may not work)