Vegetarian Chili

• 1 Tbsp. vegetable oil
• 1 large onion, chopped
• 4 large cloves garlic, chopped
• 2 jalapeno peppers, minced with seeds
• 2 (28 oz.) cans Italian plum tomatoes, drained and diced (reserve juice)
• grated Cheddar cheese
• chopped onion
• 1/2 c. tomato paste
• 2 green bell peppers, chopped
• 2 large carrots, chopped
• 1 Tbsp. ground cumin
• 3/4 tsp. salt
• 1/2 tsp. cayenne pepper
• 2 (15 oz.) cans kidney beans, drained
• 2 (15 oz.) cans pinto beans, drained
• 2 small zucchini, minced

1. Heat oil in a large, heavy pot over medium heat.
2. Add chopped onion, garlic and chili pepper.
3. Saute until transparent, about 6 minutes.
4. Add tomatoes, tomato paste, bell pepper, carrots, cumin, salt and cayenne.
5. Add 1 cup reserved juice.
6. Bring to a simmer. Cook 20 minutes, stirring frequently.
7. Add all of the beans and cook 15 minutes more, thinning with reserved juice if chili is too thick.
8. Add zucchini; cook 5 minutes, stirring occasionally. Serve with grated cheese and chopped onion.

vegetable oil, onion, garlic, peppers, italian plum tomatoes, cheddar cheese, onion, tomato paste, green bell peppers, carrots, ground cumin, salt, cayenne pepper, kidney beans, pinto beans, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278935 (may not work)