A healthy, quick and easy veggie chili made with six veggies, three beans, in a spicy tomato sauce.
In a large pot, add oil and heat over medium heat. Add onion and cook for 6 minutes, stirring often. Chop remaining vegetables while onions are cooking.
Add carrots, poblano or hatch peppers, red, orange, and yellow peppers to the pot. Continue to cook until veggies are tender -- about 4 minutes. Sprinkle with salt.
Stir in tomato sauce and diced tomatoes. If you want it to be smooth, puree the tomatoes in a blender before adding the tomatoes to the chili. Cook for 5 minutes.
Add chili powder, cumin, pepper, and garlic powder.
In a small bowl, mix beef gelatin with water for 20 seconds. Stir in gelatin to chili. Continue to cook for 5 minutes longer. Stir in pinto, kidney, and black beans. Cook until warmed.
Season to taste. Serve with cheddar cheese and green onions.