Today is the first full day of Fall! That means cooler temperatures & warmer foods :) Now, two of my sisters are vegetarians, & the rest of us are basically. SO, for the second Cooking with Katie feature we made a Family Staple: Spicy Veggie Chili. This recipe was adapted ever so slightly from Joy the Baker. Do not be intimidated -- it's very easy! Just a lot of chopping & a lot of veggies (it is vegetable-tarian, after all) (smirk emoji).

You will need: (Seems like a lot but it's mostly veggies) (which, by the way, were pleasantly affordable!)

2 T(ablespoons) olive oil
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 zucchini, diced (I just learned zucchini is the same thing as "zucchini squash" while shopping for these).
1 yellow squash, diced
5 smallish cloves of garlic, diced
1 or 2 jalapeno pepper(s), seeds removed + diced
1 can of beer (I used Mad Tree's The Great PumpCAN because, why not?!)
3 heaping T steak seasoning (McCormick is best!)
2 heaping T chili powder
1 T cumin
1 t(easpoon) coriander
1/3 c barbecue sauce (Montgomery Inn, because it's Cincinnati)
1 15-oz can black beans, rinsed
1 15-oz can kidney beans, rinsed
1 15-oz can garbanzo beans, rinsed
1 28-oz can diced tomatoes
2 or 3 cups vegetable stock
1 -2 ears fresh corn kernels..or a cup of frozen

In a large pot over medium heat, heat olive oil. Add onions & saute until translucent & slightly browned. (Don't stir them too much or they wont start to brown.)

Add the peppers & zucchini & cook for 4-5 minutes, until they begin to soften.

Add garlic, jalapeno & all of the spices into the cooking vegetables.

Side Note: The jalepenos are a big part of the "Spicy" in Vegetartian Chili. To decide if your recipe requires one or two, literally tongue test it. After one second, if your tongue is on fire -- one will be just fine. (I dove for the kitchen faucet moments after this.)