4-Bean Vegetarian Chili Mole

This is a delicious vegetarian chili that has an added twist when then mole seasonings are incorporated, giving it a spicy but sweet taste.  Troy made this one tonight to show us what he learned in last week's cooking class.   He did a fabulous job and it made enough that I have enough leftover for another meal for five.  Note to self:  Must buy freezer bags!  I'll let you know how it freezes!  Enjoy!


Ingredients
1 Tbsp. oil
1 chopped pepper (red, green, or yellow)
2 carrots, diced
2 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. oregano
1 tsp. salt
2 cans crushed tomatoes (28 oz. each)
1 can black beans (1 lb.)
1 can black-eyed peas (1 lb.)
1 can kidney beans (1 lb.)
1 can chick peas (1 lb.)
1 large chopped onion
3 cloves garlic, finely chopped
1 small zucchini, halved and sliced
Dash of liquid smoke
1 cup cooked quinoa
1 cup water
mole seasonings
chopped cilantro (optional)


Directions
Heat oil in large pot over medium heat.  Add onion, pepper, and garlic and cook for 4 minutes.  Add carrot and cook for 2 minutes.  Add zucchini and spices (except salt) and mole seasonings and saute 1 minute.  Add water, tomatoes, and salt.  Bring to a boil and simmer partially covered for 15 minutes.  Stir in beans and quinoa.  Cook until thoroughly heated.  Top with chopped cilantro.