Pinsipiration: Vegetarian Chili

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large sweet onion, diced medium
• 6 garlic cloves, roughly chopped
• 3 teaspoons ground cumin
• 2 teaspoon chipotle chile powder (not regular chili powder)
• Coarse salt and ground pepper
• 1 large zucchini, cut into 1/2-inch dice
• 1 eggplant, cut into 1/2-inch dice
• 2 cans (15.5 ounces) black beans, rinsed and drained
• 1 can (15.5 ounces) pinto beans, rinsed and drained
• 2 cans (15.5 ounces) kidney beans, rinsed and drained
• 1 can (14.5 ounces) diced tomatoes with green chiles
• 3 cans (14.5 ounces) diced tomatoes
• 1 can (29 ounces) tomato sauce
• TOPPINGS:
• sour cream, shredded cheese, sliced radishes, chopped green onion, chopped red onion, cilantro, avacados, corn... whatever floats your boat!

Instructions

1. In a large pot, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes.
2. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, about 1 minute.
3. Add zucchini and eggplant; cook, stirring frequently, about 3 minutes.
4. Stir in beans, diced tomatoes and sauce and bring mixture to a boil.
5. Reduce to a simmer and cook until vegetables are tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.