vegetarian chili

I really enjoy this in the cold months. The key to making this enjoyable to eat is to not skimp on the chopping. The veggies need to be very small chopped, otherwise, you only get one or two per bite.

• 2 Tablespoons olive or canola oil
• 2 Tablespoons chili powder, mild or hot
• 2 teaspoons each ground cumin, dried thyme and dried oregano
• 2 cloves garlic, peeled and minced
• 1 medium onion, peeled and diced into 1/4-inch pieces, about 1 cup
• 2 medium carrots, peeled and diced into 1/4-inch pieces, about 1 1/2 cups
• 3 celery stalks, rinsed and diced into 1/2-inch pieces, about 1 1/2 cups
• 1 green bell pepper, rinsed, seeded and diced into 1/2-inch pieces, about 1 1/2 cups
• 1 chipotle pepper, in adobo sauce, finely chopped
• 2 Tablespoons tomato paste
• One 29-ounce can crushed tomatoes with juices
• One 29-ounce can diced tomatoes with juices
• Three 14 1/2-ounce cans black beans, rinsed well and drained
• One 14 1/2-ounce can white cannellini beans, rinsed well and drained
• One 29-ounce can red kidney beans, rinsed well and drained
• 1/2 cup uncooked instant brown rice
• 1 medium zucchini, rinsed and diced into 1/2-inch pieces, 1 generous cup

Optional
Chipotle chilis are more smoky than hot, but if you prefer less spice, rinse the sauce (which can be hot!) from the chili and remove the seeds (which also can be hot). Or use only half a chili pepper. Of course, the recipe works well even if you eliminate it completely.

1. Heat the oil in an 8-quart pot over medium-high heat. Add the spices, garlic, diced onion, carrots, celery, bell pepper and chipotle pepper. Stir frequently with a wooden spoon until onions are translucent, about 5–6 minutes.
2. Add the tomato paste, tomatoes with juices, beans and brown rice and bring to a boil, about 10 minutes. Stir gently from the bottom with a wooden spoon.
3. Reduce heat to low and simmer, covered, 30 minutes. Stir again gently and simmer, covered, for another 15 minutes.
4. Gently stir in the zucchini and simmer, covered, for another 15 minutes.
5. Let rest 20 minutes, uncovered, so flavors develop and chili cools slightly.

Serve with crusty bread.