South of the Border Veggie Chilli

Ingredients

1/4 cup olive oil, divided
1 large diced white onion (about 3 cups)
2 diced poblano peppers, seeded
1 diced red bell pepper
1 diced yellow bell pepper
2 jalapeno peppers, seeded and minced
2 tablespoons minced cilantro stems
3 cloves minced garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoons salt
1 28 oz can of whole tomatoes, smashed, including juice
1 28 oz can of whole tomatoes, smashed, no juice
1 28 oz can crushed tomatoes
3 cups kidney beans cooked (1 lb dried kidney beans)
5 cups black beans cooked (2 lb dried black beans)
1 14.5 oz vegetable stock
2 cups diced zucchini (about 2 medium zucchinis)
4 tablespoons freshly chopped cilantro leaves
1 15.25 oz can of corn, drained
Additional salt and pepper to taste

Directions

1. In a large skillet over medium-high heat, add 2 tablespoons of the olive oil and saute the onion, poblano, red and yellow bell peppers until soft and lightly caramelized. Add the jalapeno, cilantro stems, garlic, chili powder, cumin, oregano, and salt and cook, stirring, until fragrant, about 2 minutes.
2. Transfer to crock pot on high and add the tomatoes, vegetable stock, and beans.
3. Toss the zucchini with 1 tablespoon from the remaining oil and add salt and pepper to taste. Saute until browned. Then add to crock pot.

Suggested Garnishes: Sour cream, shredded Mexican cheeses, green onions, tortilla chips, cilantro, diced jalapeno peppers.

Suggested Modifications: If I could redo this, I would cut the veggie stock and include the tomato juice from the second can of tomatoes. I’d also add another bell pepper and more zucchini.

Adapted from a recipe by Emeril Lagasse.