Chili is the ultimate comfort food and  although it's been unseasonably warm this winter in Southern California, there still have been a few evenings where I could curl up on the couch by my warm fireplace and enjoy a healthy bowl of chili.

Many vegetarian chili's I've tried don't have the correct balance of flavors, they are either too heavy on the beans, or are mostly a bowl a stewed tomatoes.  This veggie chili combines fresh veggies with three different types of beans, tomatoes and my secret ingredient, soy chorizo for added texture.

Ingredients

3/4 of an onion, chopped

6 cloves garlic, minced

1/2 small green jalapeño, minced

1/2 small red jalapeño, diced

1/2 orange or yellow bell pepper, diced

1 green bell pepper, diced

1 green zucchini squash diced, chopped

1 yellow squash diced, chopped

1/2 tbsp cumin

1 tbsp chili power

1/4 c or 3 oz organic soy chorizo

1 c  pinto beans

1 c black beans

1 c  kidney beans

30 oz canned diced tomatoes

1/2 c vegetable broth

pinch of red pepper flakes

salt

pepper

8 dashes tabasco sauce

Directions:

• olive oil

• add garlic and onion to pan and sauté for 2 min

• add jalapeño & bell pepper & squash

• stir well

• add cumin and chili powder and stir well to coat all the veggies

• add chorizo and mix well

• add beans, tomatoes, salt, black pepper, red pepper, cilantro & tabasco sauce

• mix well & simmer on low heat for 30 minutes minimum

• garnish with fresh chopped cilantro