- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 sweet peppers, chopped
- 1 yellow squash, cut into large chunks
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 zucchini, cut into large chunks
- 1 tablespoon chili powder
- 1 tablespoon oregano
- 1 tablespoon parsley
- 1 1/2 teaspoons ground paprika
- 1 1/2 teaspoons ground cumin
- 2 bay leaves
- salt and ground black pepper to taste
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can chili beans
- 1 (14.5 ounce) can diced tomatoes
- Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until onion starts to soften, 2 to 3 minutes. Add sweet peppers, yellow squash, green bell pepper, red bell pepper, zucchini, chili powder, oregano, parsley, paprika, cumin, bay leaves, salt, and pepper; cook and stir for 5 minutes.
- Stir crushed tomatoes, kidney beans, chili beans, and diced tomatoes into the pot. Reduce heat to medium-low; cook chili, stirring occasionally, until flavors combine, 30 to 45 minutes.