Ingredients:
2 tablespoons olive oil
1 large red onion, diced
2 large red peppers, diced
4 zucchini or yellow squash, sliced in ¼ inch thick ½ circles
4 cloves garlic, minced
2 tablespoons chili powder
4-6 tablespoons New Mexico red chili pepper (for example Bolner’s Fiesta)
1 tablespoon ground cumin
3-4 teaspoons dried oregano
2 tablespoons sea salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper (more if you like it spicy)
8 tablespoons cocoa powder
A dash of cinnamon
1 tablespoon cilantro
1 (28 ounce) can diced fire-roasted tomatoes (do not drain)
6 tablespoons tomato paste
3 (4 ounce) cans roasted green chiles (do not drain)
4 (15 to 15.5 ounce) cans pinto beans drained and rinsed
1-2 cups low-sodium vegetable broth, divided
2 cups red wine
Instructions
Heat the oil in a large pot over medium heat until shimmering.
Add onion, red peppers and garlic. Cook 8 minutes until tender.
Add the chili powder, cumin, oregano, salt, black pepper, cayenne pepper, cocoa powder, cinnamon and cilantro. Stir in with vegetables.
Add tomatoes, chilies, beans,1 cup of broth and 1 cup red wine. Stir to combine.
Bring to a boil then simmer 30 to 40 minutes. If you prefer soupier chili, add another cup of broth.
Add in zucchini or squash ½ circles and let them get slightly soft
Serve with toppings of your choice.