hearty vegetarian chili

What's better on a chilly day than chili?  I mean sure, you can have soups, stews, stoups, and honestly a plethora of other things, but there is something that is just so hearty and satisfying about chili.  Fall is finally here in Washington and all I want to do is curl up on the couch with a big bowl of chili and binge watch my favorite shows - which I am not ashamed to admit is exactly what I have been doing, like how are there so many good shows on Netflix?!

Even though this chili recipe is sans meat, you won't even notice it's missing!  Each bite is jam-packed with ingredients, flavors, and that little hint of cinnamon makes it something special and different.

WHAT YOU'LL NEED

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced (2 cups)
• 4 cloves of garlic, minced (2 tablespoons)
• 1 large green pepper, diced (1 cup)
• 1 medium zucchini, diced (1 cup)
• 1 cup of cremini mushrooms, diced
• 1 medium jalapeno, seeded, diced
• 1 can of kidney beans (15.5 ounces)
• 1 can of pinto beans (15.5 ounces)
• 1 can of corn (15.25 ounces)
• 1 can of petite diced tomatoes (14.5 ounces) *my favorite is Muir Glen Organic Fire Roasted with Roasted Garlic
• 3 tablespoons of tomato paste
• 1 cup of low-sodium vegetable broth
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon cinnamon 

HOW TO MAKE IT

1. To a pot heated over medium heat, add extra-virgin olive oil and saute the garlic and onion until they start to become slightly translucent, about 5 minutes.  
2. Add mushroom, zucchini, green pepper, and jalapeno and cook for another 5-7 minutes until all ingredients are softened.  Seasonal with a pinch of salt and pepper.
3. Pour in the oregano, chili powder, ground cumin, and ground cinnamon.  Combine the dry ingredients with the sauteed vegetables and tomato paste, let it cook together for a minute watching carefully to not let it burn.  
4. Stir in vegetable broth, canned tomatoes, kidney beans, pinto beans, and corn.  
5. Add cinnamon and stir.
6. Simmer the chili on low, uncovered, for 15-20 minutes or until the chili is thickened. 
7. Serve with your favorite toppings!  

Happy eating!