Vegetarian Chili

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 .
TIP :
You can freeze chile up to 1 month .