Ingredients
5 garlic cloves
3 small cooking (yellow) onions
3 celery ribs
1 green bell pepper
1 red bell pepper
1 orange or yellow bell pepper
2 small zucchini
2 small yellow squash
28 oz can red kidney beans
28 oz can black beans
28 oz can garbanzo beans
15 oz can pinto beans
28 oz can diced tomatoes
15 oz can tomato sauce
4 Tbs tomato paste
2 tsp chili powder
1 Tbs cumin
1 Tbs coriander
2 tsp cayenne pepper
salt and pepper to taste
Preparation
- Finely chop the garlic. Chop the rest of the vegetables so that they are roughly the same size (you want them to cook at the same speed). I generally chop into 3/4" pieces so you can bite into the vegetables, but smaller pieces will cook faster.
- Rinse and drain all beans (and corn, if canned).
- Combine all ingredients in a large (8 quart) saucepan.
- Once all ingredients are thoroughly combined, cover and heat over medium heat. Stir occasionally.
- Once the chili begins to simmer, turn the heat down to medium-low and cook until vegetables are tender. Stir regularly to make sure the bottom does not burn.
- It should take about an hour from the time you turn on the burner to when the vegetables become tender, but timing will depend on your pot, stove and size of vegetable pieces.
