Ingredients
2 tablespoons vegetable oil
2 large onion chopped
4 large garlic cloves finely chopped
2 jalapeno chilies minced with seeds
2 28 ounce cans italian plum tomatoes drained diced (juices reserved)
1/2 cup tomato paste
2 large carrots chopped
1 tablespoon ground cumin
1/2 teaspoon salt
2 15 ounc cans kidney beans drained
2 15 ounc cans pinto beans drained
2 small zucchini diced
grated cheddar cheese
chopped onions
Preparation
Heat oil in heavy large pot over medium heat. Add 2 chopped onions, garlic, and chilies. Saute until onions are translucent about 6 minutes. Add tomatoes with 1 cup reserved juices, tomato paste, bell peppers, carrots onion cumin salt and cayenne pepper, Bring to simmer. Cook 20 minutes stirring frequently. Add all beans and cook 15 minutes more, thinning with more reserved tomato juices if chili is too thick. Add zucchini and cook 5 minutes stirring occasionally. Ladle chili into bowls. Serve passing cheese and chopped onions separaetly.
