Vegetarian Chili

What’s better on a cold night than a hot bowl of chili?

Ingredients: 

• 2 Tb olive oil
• 1 medium onion
• 4 cloves minced garlic
• 3 TB chili powder (add more if needed)
• 1 TB cumin
• 2 tsp oregano
• 1 TB cayenne pepper
• 1 large zucchini
• 2 yellow squash
• a red and green pepper
• Two 10 oz cans of crushed tomatoes
• 1 can of tomatoes with chili peppers
• 2 TB tomato paste
• 1 can black beans
• 1 can kidney beans
• 1 cup vegetable broth
• 1 cup spicy vegetarian refried beans
• salt and pepper to taste
• hot sauce to taste

Chop veggies then heat oil in a large pot. Cook onions and garlic until caramelized in the oil. Add peppers, zucchini, and squash and cook until tender. Add tomatoes, tomato paste, broth, spices, and beans and stir. Cook over medium heat until it boils, then reduce the heat to a simmer. Stir in refried beans to thicken as needed and heat through. Add hot sauce, salt and pepper to taste. You could also cook it in a crock pot on low for 4-6 hours.