Vegetarian Chili

Vegetarian Chili (from Anna Greene)

4 med zucchini, chopped
2 med onions, chopped
1 med green pepper, chopped
1 med sweet red pepper, chopped
4 cloves of garlic, minced
1/4 c. olive or canola oil
2 - 28 oz cans of italian stewed tomatoes (cut up)
1 can tomatoe sauce (15oz)
1 15oz can pinto beans, rinsed & drained
1 15oz can black beans, rinsed & drained
1 jalapeno pepper, seeded & chopped
1/4 c. cliantro, cut
2 T chili powder
1 T sugar
1 tsp salt
1 tsp ground cinnamon
maybe some oregano

In a Dutch oven, saute zucchini, onions, peppers, and garlic in oil until tender. Stir in the tomatoes, tomato sauce, beans, jalapeño, and seasonings. Bring to a boil over medium heat. Reduce heat. Cover and simmer for 30 mins, stirring occasionally. (16 servings).

Also consider adding carrots, green beans, mushrooms.