• 1 large uncooked red onion, chopped
• 1 medium sweet red pepper, seeded, chopped
• 1 medium orange bell pepper, seeded, chopped
• 1 medium yellow pepper, seeded, chopped
• 3 cups frozen corn kernels
• 1 large uncooked zucchini, diced
• 1 tbsp olive oil, extra-virgin
• 1½ tsp kosher salt, or to taste
• ¼ tsp black pepper
• 45 oz canned diced tomatoes
• 15 oz canned black beans, rinsed and drained
• 1½ cup(s) canned black-eyed peas, (15-oz can) rinsed and drained
• 15 oz canned pinto beans, rinsed and drained
• 15 oz canned red kidney beans, rinsed and drained
• 1 tbsp chili powder, ancho variety
• 1 tbsp maple syrup
• 1 tbsp minced garlic
• 2 tsp canned chipotle peppers in adobo sauce, minced
• 1 tsp paprika, smoked variety
• 2 tbsp cilantro, chopped
• 2 tbsp uncooked scallions, chopped

1. Preheat oven to 450°F. Line 2 large rimmed baking sheets with parchment paper.
2. In a large bowl, toss together onion, peppers, corn, zucchini, oil, salt, and black pepper; spread evenly across prepared pans. Roast, stirring once halfway through cooking, until browned, about 30 minutes.
3. Spoon roasted vegetables and remaining ingredients, except cilantro and scallions, into a large soup pot; stir well. Set pot over medium heat; cook, stirring occasionally, for flavors to blend, about 30 minutes. Garnish with cilantro and scallions just before serving.
4. Serving size: 1 cup! Enjoy!
5.