Vegetarian Chili #1
|Author:||Inspired by Gourmet, 1999.12|
|2 large||onions, coarsely chopped (1 lb)|
|1||green bell pepper, cut into 1/2-inch pieces|
|3||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|
|28- oz.||can whole tomatoes, coarsely chopped, with juice|
|2||zucchini, cut into 1/2-inch cubes|
|2 cans||kidney beans, rinsed (15-oz)|
|1 tbsp.||chopped semisweet chocolate|
|3 tbsp.||chopped fresh cilantro|
- 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.
- 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.