Untested - Voodoo Chilli

1 Tbsp. olive oil

1 medium onion, minced

1 medium zucchini, diced

1⁄2 lb. cremini mushrooms, diced

1 medium carrot, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 can (28oz) whole peeled tomatoes

2 canned chipotle peppers, finely chopped

1 tsp. chilli powder

1⁄4 tsp. ground cumin

1⁄2 tsp. dried oregano

1 can pinto beans, drained

Salt and black pepper, to taste

1⁄2 avocado, sliced

1. Heat the oil in a large saucepan or pot set over a medium flame. Add the onion, zucchini, mushrooms, carrot, bell pepper, and garlic and cook, stirring frequently, until the vegetables are soft and lightly browned, about 10 minutes.
2. Add the tomatoes, crushing lightly between your fingers to give the chili a coarse texture. Add the chipotle, chili powder, cumin, oregano, and beans, plus salt and pepper to taste. Turn heat to low and simmer for 20 minutes. Serve in bowls and top with sliced avocado.