| | Directions | | Heat vegetable oil in large heavy pot over medium heat. Add chopped onions, garlic and chilies. Sauté until onions are translucent, about 6 minutes. Add tomatoes with 1 cup of reserved juices, tomato paste, bell peppers, carrots, cumin, salt and cayenne pepper. Bring to a simmer. Cook 20 minutes, stirring frequently. Add the kidney beans and pinto beans and cook 15 more minutes; thinning with more reserved tomato juices if chili is too thick. Add zucchini and cook 5 minutes, stirring occasionally. Ladle chili into bowls. Garnish with cheddar cheese and green onions. Makes about 12 cups. To reduce the heat of the jalapeno, do not include seeds. If Italian plum tomatoes are not available, substitute any variety. May add or substitute any vegetables you like, such as corn and mushrooms. |
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| Ingredients | | - |  | 2 tablespoons vegetable oil |
| - | | 2 onions, chopped (large) |
| - | | 4 cloves garlic, finely chopped (large cloves) |
| - | | 2 jalapeno chilies, minced with seeds |
| - | | 2 cans Italian plum tomatoes, drained and diced (juices reserved) (28 ounce cans) |
| - | | 1/2 cup tomato paste |
| - | | 2 green bell peppers, chopped |
| - | | 2 carrots, chopped (large) |
| - | | 1 tablespoon ground cumin |
| - | | 3/4 teaspoon salt |
| - | | 1/2 teaspoon Cayenne Pepper |
| - | | 2 cans kidney beans, drained and rinsed (15 ounce cans) |
| - | | 2 cans pinto beans, drained and rinsed (15 ounce cans) |
| - | | 2 zucchini, diced (small) |
| - | | Grated cheddar cheese |
| - | | Chopped green onions |
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