Vegetarian Chili

Prep : 10 minutes   Cook: 40 minutes    Make 16 servings

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 ounces) tomato 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 each minced fresh cilantro and parsley
2             tablespoons  chili powder
1             tablespoons  sugar
1             teaspoon salt
1             teaspoon ground cumin

In a  Dutch oven , saute  the zucchini , onions , peppers and garlic  in oil until tender . Stir in the tomatoes  , tomatoes sauce  , beans  , jalapeno and seasonings ; bring to a boil  over medium heat  . Reduce heat  ; cover and simmer for 30 minutes  , stirring occasionally .

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 .