Vegetarian Chili #1

Author:Inspired by Gourmet, 1999.12
Yield:4 servings
Cook time: 00:45


2 large onions, coarsely chopped (1 lb)
green bell pepper, cut into 1/2-inch pieces
large garlic cloves, finely chopped
1/2 fresh jalapeño chile, finely chopped (including seeds)
2 tbsp. olive oil
1 tbsp. chili powder
1 tsp. ground cumin
2 tsp. salt
28- oz. can whole tomatoes, coarsely chopped, with juice
zucchini, cut into 1/2-inch cubes
2 cans kidney beans, rinsed (15-oz)
1 tbsp. chopped semisweet chocolate
3 tbsp. chopped fresh cilantro


  1. Sauté onions, bell pepper, garlic, and jalapeño in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes.
  2. Add chili powder, cumin, and salt and cook, stirring, 1 minute.
  3. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes.
  4. Stir in beans and chocolate and simmer, stirring occasionally, 5 minutes.
  5. Stir in cilantro.