Chef Debra Ponzek’s Vegetarian Chili

Ingredients:

• 3 tablespoons olive oil
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 large red onion, finely diced
• 4 cloves garlic, peeled and thinly sliced
• ¾ teaspoons chili powder
• 1 ¼ teaspoons ground cumin
• ½ teaspoon cayenne pepper
• 2 medium zucchini, ends removed and cut into small dice
• 2 yellow squash, ends removed and cut into small dice
• 1 can (28-ounce) crushed tomatoes
• 1 cup water
• 1 can (15.5-ounce) red kidney beans
• 2 ½ cups grated cheddar cheese, for garnish

Instructions:

1. In a large sauté pan, heat the olive oil over medium heat until just smoking. 
2. Add the green and red peppers, onion and garlic and sauté for about 5 minutes, until the peppers are softened. Add the chili powder, cumin and cayenne pepper and sauté for 1 minute. Add the zucchini, squash, crushed tomatoes and water.
3. Cover and turn the heat down to medium. Cook for about 20 minutes, stirring once or twice. Uncover, stir in the kidney beans and cook until heated through. 
4. Top each serving with grated cheese.