Roasted Vegetable & 4-Bean Chili

Ingredients:

1 large uncooked Red Onion, chopped

1 medium sweet Red Pepper, seeded, chopped

1 medium Orange Bell Pepper, seeded, chopped

1 medium Yellow Pepper, seeded, chopped

3 cups frozen Corn Kernels

1 large uncooked Zucchini, diced

1 tbsp extra-virgin Olive Oil

1 1/2 tsp Salt or to taste

1/4 tsp Pepper

45oz canned Diced Tomatoes

15oz canned Black Beans, rinsed, drained

1 1/2 cup canned Black-Eyed Peas (15oz can), rinsed, drained

15oz canned Red Kidney Beans, rinsed, drained

1 tbsp Chili Powder

1 tbsp Maple Syrup

1 tbsp minced Garlic

2 tsp canned Chipotle Peppers in Adobo Sauce, minced

1 tsp Paprika

2 tbsp chopped Cilantro

2 tbsp uncooked Scallions, chopped

Directions:
1. Preheat oven to 450. Line 2 large rimmed baking sheets with parchment paper.
2. In a large bowl, toss together onion, peppers, corn , zucchini, oil, salt, and pepper; spread evenly across prepared pans. Roast, stirring once halfway through cooking, until browned, about 30 min.
3. Spoon roasted vegetables and remaining ingredients, except cilantro and scallions, into a large soup pot; stir well. Set pot over medium heat; cook, stirring occasionally, for flavors to blend, about 30 min. Garnish with cilantro and scallions just before serving.