1 tablespoon olive oil
1 1/2 cups chopped onion
1/2 red bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
1 cup diced carrots
1 clove garlic, chopped
1 cup garbanzo beans, cooked
1 cup kidney beans, cooked
1 cup black beans, cooked
1 chipotle pepper, chopped
1 large can chopped tomatoes
can tomato sauce
3 tablespoons chili powder
Saute onions, peppers, carrots, garlic, zucchini, and corn about four minutes. Stir in remaining ingredients, cover and allow to simmer for 10 minutes. Like most chili's this taste even better the next day! Enjoy
Source of recipe: I love chili in the cold weather and found this veg chili recipe in the Essence magazine. I just played with it a little until the flavors turned into what I like.