Vegitarian Chili

adapted from http://allrecipes.com/recipe/72508/the-best-vegetarian-chili-in-the-world/

1 tlbs olive oil
1 onion, chopped
2 bay leaves
1 tsp ground cumin
2 tlbs oregano
1/2 tlbs salt (add more to taste)
2-3 zucchini, chopped
2 green bell peppers
3 cloves minced garlic
2 cans chopped green chili peppers
3 cans crushed tomatoes
1/4 cup chili powder
ground pepper to taste
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans                                            
1-2 cups frozen corn

Prep:15 m          
Cook: 1hr
Ready In 1 h 15 m

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the green bell peppers, garlic, and green chile peppers. When vegetables are heated through, reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans, and zucchini. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.