Mike'S Veggie Chili

• 3 Tbs olive oil
• 5 cloves fresh garlic, chopped
• 1 white onion, chopped
• 1 red bell pepper, seeded, chopped
• 2 carrots, peeled and thinly sliced
• 1 green zucchini
• 4 jalapeno chilies, seeded, minced
• 10 oz bag frozen white kernel corn
• Two 12 oz cans crushed tomatos (Furmano's Chunky, Crushed, Tomato with Basil, Garlic & Oregano)
• 12 oz can tomato sauce
• Two 15 oz cans black beans, rinsed, drained
• 15 oz can kidney beans, rinsed, drained
• 2 Tbs chili powder
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1 tsp fresh ground black pepper
• optional: shredded cheddar cheese on top when serving

1. Saute garlic in olive oil in a large pot over medium heat for about 2 minutes.
2. Add onion, bell pepper, carrots, zucchini, jalapenos. Cook for about 7 minutes.
3. Add tomatoes, tomato sauce, beans, corn and spices and bring to a boil.
4. Reduce heat to medium and cook uncovered, stirring often, for about 20 minutes.

olive oil, garlic, white onion, red bell pepper, carrots, green zucchini, chilies, white kernel, tomatos, tomato sauce, black beans, kidney beans, chili powder, ground cumin, ground coriander, ground cinnamon, salt, ground black pepper, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/mikes-veggie-chili-52668211 (may not work)