Roasted Vegetable and Four-Bean Chili

uncooked red onion(s)

1 large, chopped

sweet red pepper(s)

1 medium, seeded, chopped

orange bell pepper

1 medium, seeded, chopped

yellow pepper(s)

1 medium, seeded, chopped

cooked frozen yellow corn

3 cup(s)

uncooked zucchini

1 large, diced

olive oil

1 Tbsp

kosher salt

1½ tsp, or to taste

black pepper

¼ tsp

canned diced tomatoes

45 oz

canned black beans

15 oz, rinsed and drained

canned black eye peas

1½ cup(s), rinsed and drained

canned pinto beans

15 oz, rinsed and drained

canned low sodium red kidney beans

15 oz, rinsed and drained

chili powder

1 tsp, ancho variety

maple syrup

1 Tbsp

minced garlic

1 Tbsp

canned chipotle pepper(s)

2 tsp, minced

smoked paprika

1 tsp, smoked variety

cilantro

2 Tbsp, chopped

uncooked scallion(s)

2 medium, chopped