Vegetarian Chili

• 2 tbsp veg oil
• 2 large onions, chopped
• 4 large cloves garlic, finely chopped
• 2 jalapeno chilies, minced with seeds (use 1 for milder chili)
• 2 26oz. cans italian plum tomatoes, drained, diced (juice reserved)
• 1/2 cup tomato paste
• 2 green bell peppers, chopped
• 2 large carrots, chopped
• 1 tbsp ground cumin (use 1 teaspoon instead)
• 3/4 teaspoon salt (use 1/2 instead)
• 1/2 teaspoon cayenne pepper
• 2 15oz. cans kidney beans, drained
• 2 15oz. cans pinto beans, drained
• 1 small zucchini, diced
• grated cheddar cheese
• chopped onions (optional)
• sour cream (optional)

1. heat oil in a large heavy pot over medium heat.
2. add 2 chopped onions, garlic, and chilies. Saute until onions are translucent, about 6 minutes.
3. Add tomatoes with 1 cup reserved juices, tomato paste, bell peppers, carrots, cumin, salt, and cayenne.
4. Bring to simmer.
5. Cook 20 minutes, stirring frequently.
6. Add all beans and cook 15 minutes, thinning with reserved tomato juices if chili is too thick. Add zucchini and cook 5 minutes, stirring occasionally.
7. Ladle chili into bowls. Serve passing cheese, chopped onions, and sour cream separately.

oil, onions, garlic, jalapeno chilies, italian plum tomatoes, tomato paste, green bell peppers, carrots, ground cumin, salt, cayenne pepper, kidney beans, pinto beans, zucchini, cheddar cheese, onions, sour cream

Taken from www.epicurious.com/recipes/member/views/vegetarian-chili-52685951 (may not work)