Smokey Rainbow Chili

Ingredients

• 2 tablespoons olive oil 
• 2 small zucchini halved cut into small chunks
• 1  bell pepper red crisp chopped (keep the pieces a bit big...helps to keep them )
• 1  and orange peppers chopped
• 1  jalapeno fresh diced seeded
• 4 cloves garlic minced
• 1  onion chopped
• 28 ounce stewed tomatoes with liquid (here is where i would have used fire roasted...they just don't exist here in saudi) canned
• 6 ounce canned tomatoes canned
• 15 ounce black beans drained and rinsed canned
• 15 ounce corn whole drained canned
• 15 ounce beans red drained and rinsed canned
• 0.5 tablespoon paprika smoked
• 1 teaspoon chili powder 
• 0.5 teaspoon oregano dried
• 0.5 teaspoon pepper black
• 0.3 teaspoon ground pepper to taste

Equipment

• pot

Directions

1. (if using meat...brown the meat really well, remove and set aside.
2. Add the meat after sauteing the veggies)
3. Heat oil in a large pot over medium-high heat. Stir in zucchini, red bell pepper, orange bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
4. Add tomatoes with liquid, tomato paste, black beans, corn, and kidney beans into the pot. Season with smoked paprika, chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil.
5. Reduce heat to low and simmer 1 hour, stirring occasionally. (depending on how big you cut the veggies, you may want to let it simmer a little longer)