Black Bean & Vegetable Chili

Preheat oven to 400 F.

Cut off the top of the head of garlic and place on a sheet of aluminum foil. Pour a bit of olive oil over it, wrap tightly, and bake for 30-40 minutes. Then remove it from the oven and set aside.

Heat olive oil in a large cast iron soup pot over medium heat. Add onions and saute until translucent.

Pour in vegetable broth. Bring to a boil and then reduce to a simmer.

Stir in black beans, diced tomatoes, tomato paste, and corn kernels and continue to simmer for about 30 minutes.

Meanwhile, set the oven to broil. Place Anaheim chili inside, turning every few minutes, until the skin blisters on all sides. Remove from oven and slide the blistered skin off. Then chop them.

Add in garlic (squeeze roasted cloves out of the skin right into the pot), zucchini, bell pepper, Anaheim pepper, jalapeno, chipotle peppers and spices.

Continue to simmer for another 30 minutes or until ready to serve. Remove bay leaves. Serve immediately and enjoy!