This chilli has a ton of ingredients, but also a ton of flavor!
2 Tbl olive oil
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, minced
1 green pepper, chopped
1 orange, yellow or red pepper, chopped
3 carrots, chopped
3 small or 2 large zucchini, chopped
3 Tbl chilli powder (I used 2 regular chilli powder and 1 ancho chilli powder)
1-1/2 tsp cumin
1 Tbl oregano
2 cups veggie broth
2 bay leaves
6- 15 oz. cans (or equivalent amount of fresh prepared) beans (1 white, 2 pinto, 2 black, 1 garbanzo – (or any other combo))
1 30oz. can fire roasted crushed tomatoes
1 30oz. can crushed or diced tomatoes
1 cup red wine
1 cup corn tortilla chips, crushed
Heat oil in soup pot. Add onion, garlic, jalapeno, peppers and carrots. Add pinch of Salt. Let soften 3-5 minutes. Add zucchini. Let soften 2-3 minutes more. Add chilli powder, cumin and oregano and pinch salt. Let cook another 3-5 minutes.
Add beans, broth, bay leaves and tomatoes. Simmer covered for 30-45 minutes on low adjusting spices periodically to your preference.
Add wine and crushed tortilla chips. Simmer another 30-45 minutes, covered.