Veggie Loaded Chili

Add olive oil to a large stock pan over medium heat.

Once the oil is hot, add in the onions, peppers, carrots, celery and zucchini and cook until the veggies just start to become tender.

Next, add in the beans. Then add the tomatoes, garlic, oregano and broth. Stir. Add chili powder depending on your taste preference.

Bring this mixture to a boil while stirring to combine all the flavors.

Once it boils, put a lid on it and turn down the heat to simmer.

Let it simmer for about 1 hour. This allows the flavors to meld beautifully together. Stir occasionally to prevent sticking. Serve it up and eat it while its hot. Serves 8.

Store and Save for later:

Refrigerate: in an airtight container for 3-4 days.

Freeze: Store in an airtight container for 4-6 months.

You can re-heat it as is or re-heat and serve over a baked potato or cooked rice!