vegetable chilli

Summer is gone and we are in autumn ,there is a change in weather from hot and sunny to cold and foggy.So this season I cook chilli's, soups, stews for my families. Anything that is comfortable for our body( comfortable food) and we Hindu's are also celebrating navaratri  many people are vegetarian for nine days.Vegetable chilli is a very hearty dish and is enjoyed by most of the vegetarian and vegan people.Growing up on an island there was tons of freshly grown vegetables and my mom would use it daily in every dish that she would prepare for us.Here in this country I am trying to do my best but sometimes I end up using frozen veggies.  The taste is almost the same but as we all know that moms food is hard to replace or replicate.In this veggie chilli I have used frozen broccoli and cauliflower.

Ingredients
1/4 teaspoon cumin
1/4 teaspoon red pepper flakes 
1/2 of onion chopped
1/4 inch of grated ginger
1 cup red bell pepper
1 cup green bell pepper
1/2 cup broccoli ( if frozen  defrost it )
1/2 cup  defrosted cauliflower
1/2 cup chickpeas
3 Roma tomatoes chopped
1 tablespoon chilli powder
2 red pepper or Serrano pepper
1/4 teaspoon fennel seeds
1/4 teaspoon unsweetened cocoa powder
1/4 teaspoon oregano
1/4 teaspoon black pepper
1  1/2 cup stock or water
1 teaspoon oil
salt to taste

Method
1.Heat oil in a pot add in cumin and red pepper flakes.Add in onion and fennel seeds cook it for few minutes.Then add in all the vegetables and mix it well.Cook it for couple of minutes.
2. Stir in oregano chilli powder , black pepper, Serrano pepper, ginger ,salt and stock .Cook it for about 5 minutes.
3.Add in chickpeas,and stir in unsweetened cocoa powder.Let it cook on low heat for another 5 minutes .
4.Serve it any bread of your choice or any crackers that will provide the crunchy  to the chilli.
This chilli is very flavorful  and is prefect for cold weather ,
Note : I used chilli powder because my family eats hot and spicy  so try to adjust it to your taste.