Spicy Vegetable Chili

2 tbs avocado oil
2 tbs ground chili powder
1 tbs smoked paprika
1 tbs cumin powder
1/2 tsp black pepper
1/2 tsp chipotle chili powder
1 tbs Italian seasoning
1 medium onion chopped
4 cloves garlic minced
3 carrots peeled and chopped
1 large zucchini seeded and chopped
1 medium yellow squash chopped
3 cans diced tomatoes
1 can cannellini beans
1 can kidney beans
3 ounces fresh chives chopped for garnish
salt and pepper to taste

Heat oil in a large pot over medium heat, saute garlic and onions, add all spices stirring slowly for 4 minutes, add carrots and cook another 3 to 4 minutes until carrots begin to soften.  Add diced tomatoes with juice, zucchini and squash,  cook for 2 minutes - add cannellini and kidney beans lower heat and simmer covered for 20 minutes add salt and pepper to taste  (water can be added if chili is to thick)


Serve over brown rice - yum!