Vegetable Chili with Peppers, Squash and Black Beans

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, diced (about 1 1/2 cups)
• 1 tablespoon garlic, minced
• Kosher salt
• 1 cup red bell pepper, seeded and diced
• 1 cup poblano pepper, seeded and diced
• 1 medium yellow squash, cut into 1/4-inch pieces
• 1 medium zucchini, cut into 1/4-inch pieces
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, drained and rinse
• 1 - WICK FOWLER'S 2-ALARM or FALSE ALARM CHILI KIT
• 2 cups low-sodium vegetable broth
• Sour cream, for serving
• Chopped fresh cilantro, for garnish

Directions

1. Heat the oil in a large Dutch-oven over medium-high heat. Add onions, garlic and ½ teaspoon salt and cook, stirring, 3 to 4 minutes, until softened.
2. Add peppers, squash, zucchini and ½ teaspoon salt and cook 6 to 7 more minutes, until softened. Stir in diced tomatoes,  beans, chili seasonings (as much red pepper as desired and reserving masa), 1 teaspoon salt and vegetable broth.
3. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes, until flavors have melded.
4. Add masa if desired for a thicker chili, according to instructions on back of box.
5. Serve with a dollop of sour cream and garnish with cilantro.