Four Pepper Chili

Fall is upon us, with Halloween tricks and (even more frightening) sugary treats in abundance. You don't need to be afraid of this four pepper chili. It has a warming, spicy kick, and is satisfyingly high in fiber with three kinds of beans. Serve it up on a "chilly" evening and enjoy!

Ingredients

• 2 green bell peppers
• 2 red bell peppers
• 2 poblano peppers
• 2 jalapeño peppers
• 1 large onion
• 1 zucchini, quartered and sliced ¼ inch thick
• 2 cloves garlic, minced
• 2 Tblsp chili powder
• 1 tsp oregano leaves
• ½ tsp cumin
• 1 can (14.5 oz) crushed tomatoes
• 1 can diced tomatoes
• 1 can diced tomatoes with green chilies, such as Rotel®
• 15 oz garbanzo beans, drained and rinsed if canned
• 15 oz pinto beans, drained and rinsed if canned
• 15 oz black beans, drained and rinsed if canned

Instructions

1. Cut peppers in half and remove stems and seeds. 
2. Roast under broiler or on the grill until charred (about 15 minutes). 
3. Place peppers in plastic bag for 15 minutes to sweat peeling off the peppers. 
4. Remove skin and chop.
5. Combine all ingredients in crockpot, cover and cook on LOW for 8 hours. 
6. Add 16 oz soy meatless crumbles in the last 15 minutes if you prefer.