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