Vegetarian Chili with Anasazi Beans

• 2 Tablespoons Olive Oil or Canola Oil
• 4 cloves Garlic, Minced
• 1 whole Large Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Yellow Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Diced
• 2 whole Carrots, Peeled And Diced
• 2 stalks Celery, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 3 cups Vegetable Broth 
• 1 can (12 To 14 Ounces) Plain Tomato Sauce
• 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
• 1/2 teaspoon Salt
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Chili Powder (we recommend Mexene chili powder)
• 1 lb anasazi beans (Adobe Milling - buy here)
• 1 whole Large Zucchini (or 2 Medium Zucchini), Diced
• 1/4 cup Masa (corn Flour) Or Regular Cornmeal
• 1/2 cup Warm Water
• Basil, chives or cilantro leaves for serving

Directions:

• In a large pot, heat the oil over medium heat.
• Saute garlic, onion, bell peppers, carrots, celery, and jalapeno.
• Cook for about 5 minutes, stirring occasionally, until starting to soften.
• Add the oregano, cumin, Mexene chili powder, and salt. Stir and cook for a few more minutes. 
• Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
• Add the cooked anasazi beans ( prepare beans according to the directions on the package )  and zucchini, stir, then cover and simmer for 30 more minutes.
• Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. 
• Top with basil or chives for a healthier recipe.
• Pair with rice, baked potatoes, corn chips or tortilla chips.