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(s)

Kosher salt

1½ tsp(s), or to taste

Black pepper

¼ tsp(s)

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(s), ancho variety

Maple syrup

1 tbsp(s)

Minced garlic

1 tbsp(s)

Canned chipotle pepper(s)

2 tsp(s), minced

Smoked paprika

1 tsp(s), smoked variety

Cilantro

2 tbsp(s), chopped

Uncooked scallion(s)

2 medium, chopped