Veggie Chili

thepioneerwoman.com

Marcie Jones

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)

½ teaspoon 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

¼ cup Masa (corn Flour) Or Regular Cornmeal

½ cup Warm Water

Cotija Cheese, For Serving (optional)

Pico De Gallo, For Serving (optional)

Cilantro Leaves, For Serving (optional)

Directions at thepioneerwoman.com

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