As the brisk-fall weather becomes an every day occurrence what is better than a hearty bowl of vegetarian chili? We took some liberties for our version but it's loosely based on the A Beautiful Mess - Curry Chili recipe.
2 tablespoons olive oil
2 tablespoons minced garlic
2 Green Chile Peppers
1 yellow onion
1 red bell pepper
1 can pinto beans
1 can black beans
Season with cumin, salt and pepper
In a medium/large pot heat the oil over low heat. Dice onion and saute until onion begins to soften. Add chopped bell
pepper, zucchini, tomatoes, green chile peppers, mince garlic and seasonings. Turn the heat up to medium and cook for 2-3 minutes.
Drain/rinse the black and pinto beans and add to the pot. Cook until everything is
warmed through or until juices come to a boil.