Cold Weather Calls for Chili

This weekend the New England temperature dropped, which inspired me to make chili.

Olive oil
1 medium onion, diced
1 sweet potato, diced
1 zucchini, diced
4 cloves garlic, minced
1 teaspoon marjoram
1 teaspoon cumin
2 teaspoon chili powder (chipotle is amazing)
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1- 6 ounce can tomato paste
1- 8 ounce can tomato sauce
1- 28 ounce can fire roasted crushed tomatoes
2- 15 ounce cans chili beans, drained
Salt and pepper
Avocado and Franks Red Hot Sauce, for garnishing
Baguette (optional)

In a large pot over medium heat, saute the onion, zucchini, and sweet potato in the olive oil until softened, 5-8 minutes. Add the garlic and spices and cook 1 to 2 minutes, stirring frequently (do not burn the garlic). Stir in the tomato paste and cook 2 minutes more. Add the crushed tomatoes, tomato sauce and beans. Bring to a boil. Cover and simmer, 45-60 minutes.
**** I love to serve my chili over Quinoa. It really gives it a more filling hearty feel.