Contest-Winning Vegetarian Chili

• 4 medium zucchini, chopped
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 2 cans (28 ounces each) Italian stewed tomatoes, cut up
• 1 can (15 ounces) tomato sauce
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 jalapeno pepper, seeded and chopped
• 1/4 cup minced fresh cilantro
• 1/4 cup minced fresh parsley
• 2 tablespoons chili powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon ground cumin

1. In a Dutch oven, saute zucchini, onions and peppers in oil until tender. Add garlic; cook 1 minute.
2. Stir in remaining ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

zucchini, onions, green pepper, sweet red pepper, olive oil, garlic, italian stewed tomatoes, tomato sauce, pinto beans, black beans, pepper, fresh cilantro, fresh parsley, chili powder, sugar, salt, ground cumin

Taken from www.tasteofhome.com/recipes/contest-winning-vegetarian-chili/ (may not work)