Roasted vegetable and four-bean chili | Recipes | WW USA

Ingredients

• Red onion, 1 large, chopped
• Red bell pepper, 1 medium, seeded, chopped
• Orange bell pepper, 1 medium, seeded, chopped
• Yellow bell pepper, 1 medium, seeded, chopped
• Frozen corn, 3 cup(s)
• Uncooked zucchini, 1 large, diced
• Olive oil, 1 Tbsp, extra-virgin
• Kosher salt, 1½ tsp, or to taste
• Black pepper, ¼ tsp
• Canned diced tomatoes, 45 oz
• Canned black beans, 15 oz, rinsed and drained
• Canned black eyed peas, 1½ cup(s), (15-oz can) rinsed and drained
• Canned pinto beans, 15 oz, rinsed and drained
• Canned kidney beans, 15 oz, red, rinsed and drained
• Chili powder, 1 Tbsp, ancho variety
• Maple syrup, 1 Tbsp
• Jarred minced garlic, 1 Tbsp
• Canned chipotle peppers in adobo sauce, 2 tsp, minced
• Paprika, 1 tsp, smoked variety
• Cilantro, 2 Tbsp, chopped
• Scallions, 2 Tbsp, chopped