Hands on Time
Prepare and measure all of the ingredients: chop onion and zucchini, mince garlic, chop green and red bell peppers. Measure all of the spices into a small bowl.
Open, drain, and rinse the beans. Open the can of tomatoes.
Add oil to a medium soup pot over medium-high heat.
Add onion and garlic to the soup pot, stir, and cook for 1 to 2 minutes.
Add green and red bell peppers and zucchini to the soup pot and saute until tender.
Add spices to the soup pot and stir until all of the vegetables are well coated.
Add the beans and tomatoes to the soup pot and stir well.
Add corn to the soup pot and stir. Turn up heat to bring chili to a boil. Reduce the heat to low and simmer for 15 minutes.
Turn off the heat on the soup pot, stir the chili, and garnish with cilantro before serving. Enjoy!
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