Best Vegetarian Chili I've Ever Had!

I am definitely making this again for our ward's chili cookoff this Saturday night! 

(I adjusted a couple of other recipes to make this one!)

Ingredients:

In a little olive oil, sautee: 

1 medium red onion (diced)

At least 2 cloves garlic (you know there's no limit)

2 small zucchini

1/2 c celery

1 green bell pepper

1/2 red bell pepper

1/2 yellow bell pepper

2 carrots 

1 1/2 Tbsp fresh ginger peeled and minced

1/3 jalapeno pepper (use gloves when cutting!) 

Add spices (you're going to be tempted to leave out some of these but don't -- that's what makes it so good!)

2 bay leaves

1 tsp chili powder

2 tsp ground cumin

2 tsp coriander

1 tsp oregano

1 tsp dried thyme

1 tsp dried basil

1/2 tsp ground cinnamon (really, it makes it so good!)

3 tsp Braggs liquid aminos (if you don't have this, soy sauce will work)

1/2 c fresh cilantro chopped fine 

a little fresh parsley

fresh ground black pepper

Once onions are translucent and vegetables are soft, add:

2 cans diced tomatoes (or use fresh)

Tomato sauce (the small can)

1 can kidney beans

1 can black beans

1 can corn

1 can generic/cheap vegetarian chili (has soy protein)

1 can Annie's black bean chili (this is SO good on its own)

Directions: 

If you sautee the vegetables then add everything else and let it cook on low heat for an hour or so it's going to be good! Don't worry.