Ingredients
2 tablespoons vegetable oil
2 large onions, chopped
4 large garlic cloves, finely chopped
2 jalapeno chilies, minced with seeds
2 28 ounce cans italain plum tomatoes, drained, diced (jucies reserved)
1/2 cup tomato paste
2 green bell peppers, chopped
2 large carrots, chopped
1 tablespoon ground cumin
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 15 ounce cans kidney beans, drained
2 15 ounce 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, cumin salt and pepper and cayenne. Bring to simmer. Cook 20 minutes, stirring frequently. Add all beans and cook 15 more minutes, thinning with more reserved tomato juices if chili is to thick. Add zucchini and cook 5 minutes,s tirring occasionally. Ladle chili into bowls, Serve, passing cheese and chopped onions separately.
