Jessica'S Vegetarian Chili - cooking recipe

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
3 cloves garlic, minced
4 sweet peppers, chopped
1 yellow squash, cut into large chunks
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, cut into large chunks
1 tablespoon chili powder
1 tablespoon oregano
1 tablespoon parsley
1 1/2 teaspoons ground paprika
1 1/2 teaspoons ground cumin
2 bay leaves
salt and ground black pepper to taste
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can chili beans
1 (14.5 ounce) can diced tomatoes

Preparation

Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until onion starts to soften, 2 to 3 minutes. Add sweet peppers, yellow squash, green bell pepper, red bell pepper, zucchini, chili powder, oregano, parsley, paprika, cumin, bay leaves, salt, and pepper; cook and stir for 5 minutes.
Stir crushed tomatoes, kidney beans, chili beans, and diced tomatoes into the pot. Reduce heat to medium-low; cook chili, stirring occasionally, until flavors combine, 30 to 45 minutes.