Chili

2 packages soyrizo
2 whole yellow onion
2 whole red bell peppers
2 tablespoon minced garlic
2 green zucchini
2 Anaheim peppers
1 poblano pepper
1 jalapeno
1 serrano
salt and pepper to taste
1 large can pinto beans, include liquid
1 large can black beans, include liquid
Optional: add one more medium size can of either pinto or black beans depending on how chunky you want your chili to be*

Remove seeds from peppers and chili. Finely chop chili peppers

Dice onions, bell peppers, and zucchini.

Bring a large pot to medium heat. Once the pot is warm, add soyrizo and let cook for 3 minutes.

Add onion and garlic, and stir occasionally. Let cook for 2 minutes.

Salt and pepper to taste.

Add all the chili peppers, bell peppers, and zucchini. Let cook for 3 minutes.

Again, salt and pepper to taste.

Add all of the beans, including the liquid.

At medium heat, stirring occasionally, bring the chili to a boil. Once bubbling turn the heat to low, and cover the pot to simmer for about 60 minutes.

Enjoy with rice, bread, or chips.

This is a Barrera family vegan style chili recipe.