Vegetable and Bean Chili

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 large onions (1 pound), coarsely chopped
  • 2 green bell peppers, cut into 1/2-inch pieces
  • 6 large garlic cloves, finely chopped
  • 1 fresh jalapeno chile, finely chopped (including seeds)
  • 4 tablespoons olive oil
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • Kosher salt
  • 2 (28-ounce) cans whole tomatoes, coarsely chopped, with juice
  • 4 zucchini, cut into 1/2-inch cubes
  • 4 (15-ounce) cans kidney beans, rinsed, drained
  • 2 tablespoons chopped unsweetened chocolate
  • 1/3 cup chopped fresh cilantro leaves
Directions

Saute onions, bell pepper, garlic, and jalapeno in oil in a 8-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes. Add chili powder, cumin, and salt and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and chocolate and simmer, stirring occasionally, 5 minutes. Stir in cilantro.


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    Recipe courtesy of Nikki Dinki