Ingredients

• 4 tablespoons olive oil
• 1 onion, diced
• 1 carrot, diced
• 2 yellow bell peppers, diced
• 2 red bell peppers, diced
• 2 medium yellow squash, diced
• 2 medium zucchini, diced
• 1 (28 ounce) can tomatoes, with liquid chopped
• 2 cups vegetable broth or 2 cups chicken broth
• 1 (15 ounce) can black beans (~1 1/2 cups cooked)
• 1 (15 ounce) can red kidney beans (~1 1/2 cups cooked)
• 1 (15 ounce) can white beans, of your choice (~1 1/2 cups cooked)
• 4 tablespoons chili powder
• 1 tablespoon cumin
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon cayenne (optional)
• salt and pepper, to taste

Instructions

1. In a large stockpot, heat olive oil over medium-high heat.

2. Sautee onion, carrot and peppers, until onion is golden- about 8 minutes.

3. Add squash and zucchini and cook through- about 6-8 more minutes.

4. Add tomatoes (and liquid) and broth.

5. Bring to a boil.

6. Drain (if using canned) and add the beans to the pot.

7. Reduce heat to low and simmer for 15 minutes.

8. Add chili powder, cumin and cilantro.

9. Continue to simmer until chili is thickened- about 8 minutes.

10. Add salt and pepper to taste.

11. Add the cayenne, if desired.

12. Serve over rice or with sour cream and cheese.