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1
Preheat the oven to the broil setting.
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2
In a large Dutch oven over medium-high heat, add 2 tablespoons of the olive oil and saute the onion, poblano, red and yellow bell peppers until soft and lightly caramelized, about 6 minutes.
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3
Add the jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano, and 1 1/2 teaspoons of the salt and cook, stirring, until fragrant, about 2 minutes.
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4
Add the tomatoes and vegetable stock, bring to a boil, reduce heat to a simmer and cook for 10 minutes.
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5
Add the beans and continue to cook at a simmer until the flavors come together, 30 to 40 minutes longer.
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6
While the chili is simmering, toss the zucchini with 1 tablespoon from the remaining oil and 1/4 teaspoon of the remaining salt and place on a large baking sheet.
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7
Broil until caramelized around the edges, 5 to 7 minutes.
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8
Remove from the oven and repeat with the yellow squash, remaining tablespoon of oil and remaining 1/4 teaspoon of salt.
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9
Set the zucchini and squash aside to cool while the chili is simmering.
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10
Once the chili has simmered for about 40 minutes, add the zucchini, yellow squash, masa harina, and chopped cilantro and cook for 10 minutes longer.
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11
Taste and adjust seasoning, if necessary.
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12
Serve the chili hot, with bowls of the sour cream, Cheddar, green onions and crispy tortilla chips or strips for guests to garnish their bowls, as desired.
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13
Chef's Note: this chili is best made a day in advance.
