Prep: 10 minutes Cook : 50 minutes Makes 4 quarts 12 servings
This recipe makes a large pot of chili that's loaded with color and flavor . Once the chopping is done , it's quick to cook .
4 medium zucchini , chopped
2 medium onions , chopped
1 medium green pepper , chopped
1 medium sweet red pepper , chopped
4 garlic cloves , minced
1/4 cup olive oil
2 cans (28 ounces each) Italian stewed tomatoes , cut up
1 can (15 0unces ) tomat sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans , rinsed and drained
1 jalapeno pepper , seeded and chopped
1/4 cup minced fresh cilantro and parsley
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground cumin
In dutch oven , saute the zucchini , onions , peppers and garlic in oil until tender . Stir in the tomatoes , tomato sauce , beans , jalapeno and seasonings ; bring to a boil over medium heat . Reduce heat ; cover and simmer for 30 minutes , stirring occasionally .
You can freeze chile up to 1 month .