Jessica'S Vegetarian Chili

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 4 sweet peppers, chopped
• 1 yellow squash, cut into large chunks
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, cut into large chunks
• 1 tablespoon chili powder
• 1 tablespoon oregano
• 1 tablespoon parsley
• 1 1/2 teaspoons ground paprika
• 1 1/2 teaspoons ground cumin
• 2 bay leaves
• salt and ground black pepper to taste
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can chili beans
• 1 (14.5 ounce) can diced tomatoes

1. Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until onion starts to soften, 2 to 3 minutes. Add sweet peppers, yellow squash, green bell pepper, red bell pepper, zucchini, chili powder, oregano, parsley, paprika, cumin, bay leaves, salt, and pepper; cook and stir for 5 minutes.
2. Stir crushed tomatoes, kidney beans, chili beans, and diced tomatoes into the pot. Reduce heat to medium-low; cook chili, stirring occasionally, until flavors combine, 30 to 45 minutes.

olive oil, yellow onion, garlic, sweet peppers, yellow squash, green bell pepper, red bell pepper, zucchini, chili powder, oregano, parsley, ground paprika, ground cumin, bay leaves, salt, tomatoes, kidney beans, chili beans, tomatoes

Taken from www.allrecipes.com/recipe/256390/jessicas-vegetarian-chili/ (may not work)