Warm Food for Cold Days

Veggie Chili
(adapted from the awesome Honest Fare)

You need:

• 2 cans of chopped tomatoes
  
• 2 cans of beans (I used 1 kidney and 1 white)
  
• 1 cup chopped zucchini
• 1 cup chopped butternut squash
  
• 1 ½ cup chopped yellow+red peppers
• 1 cup chopped carrot
• ¾ cup chopped white onion
• Olive oil

• 1 large clove diced garlic
• Handful of fresh oregano diced
• Salt
• black pepper
  
• Cayenne pepper to taste
• ½ teaspoon cinnamon powder
• ¼ teaspoon ground clove
• 1 Tablespoon paprika
• 1½ Tablespoon chili powder
• 2 tablespoons maple syrup
• Fresh Parsley

Directions

1. Chop veggies. Sauté garlic, onion, peppers, squash and zuc in a large pot with about 3 tablespoons of olive oil on med high heat for a couple minutes. Add a teaspoon of salt, the beans, the paprika, chili powder, clove, cinnamon, oregano and some black pepper. Saute uncovered (mixing occasionally) until veggies become tender but not soft.
2. Add tomatoes, carrots and maple syrup. Bring to a simmer and reduce heat to low. Stir in about 1/6 teaspoon of cayenne pepper and another dash of salt. Cover and continue cooking on low until carrots are soft. Taste and add more salt and/or cayenne pepper if needed.
3. Partially uncover and continue cooking until chili thickens. The longer you cook it the better it’ll be. Serve topped with sour cream, cheddar cheese and chives.