Smoky Chipotle Vegetarian Chili Recipe

2 sweet onions ( chopped )

1 red bell pepper ( chopped )

1 yellow bell pepper ( chopped )

1 bell pepper ( orange, unavailable double up on red chopped )

2 zucchini ( diced )

1 summer squash ( yellow summer squash diced )

3 cloves garlic cloves

1 stem cilantro leaves ( 1 bunch, reserved for garnish )

7 ozs green chile ( mild )

2 1 / 2 chipotle chiles in adobo sauce ( canned )

2 cups vegetable stock

45 tomatoes ( 15 ounce cans diced fire roasted )

30 kidney beans ( 15 ounce cans kidney beans rinsed and drained )

15 ozs black beans ( rinsed and drained )

15 ozs pinto bean ( rinsed and drained )

2 tsps salt

2 tbsps chili powder

2 tbsps ground cumin

1 tbsp dried oregano

1 leaf fresh cilantro ( 1 bunch )

8 ozs sour cream

1 cup shredded monterey jack cheese

2 limes ( cut into thin wedges )

2 avocados ( seeded peeled diced and tossed with lime juice )