This chili is a recipe that I originally found on thekitchn.com and have, over the years, tweaked it and made it my own. What I love most is that you can use almost any vegetable you have in the refrigerator or you can stick with the recipe as it is. Keep in mind that this makes a lot and freezes very well. If you are having a party or going to a pot lock, this dish will be the star of the buffet table and will likely disappear. If, however, you happen to have leftovers, know it will be even better the next day.
Add the broth, diced tomatoes and their juices and the drained beans. Stir in the chili powder and cumin and bring back to a simmer. Reduce the heat and simmer for at least 1 hour, or until the vegetables are tender. If using, sprinkle the cornmeal over the top, stir well to combine and cook another 20 minutes. If time allows, please let this chili cook for several hours as it gets even better when simmered longer and the flavors really have time to meld. As it cooks, it may be necessary to add a cup of water to the chili, if it gets thick.