Vegetarian Chili - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 large onion, chopped
4 large cloves garlic, chopped
2 jalapeno peppers, minced with seeds
2 (28 oz.) cans Italian plum tomatoes, drained and diced (reserve juice)
grated Cheddar cheese
chopped onion
1/2 c. tomato paste
2 green bell peppers, chopped
2 large carrots, chopped
1 Tbsp. ground cumin
3/4 tsp. salt
1/2 tsp. cayenne pepper
2 (15 oz.) cans kidney beans, drained
2 (15 oz.) cans pinto beans, drained
2 small zucchini, minced

Preparation

Heat oil in a large, heavy pot over medium heat.
Add chopped onion, garlic and chili pepper.
Saute until transparent, about 6 minutes.
Add tomatoes, tomato paste, bell pepper, carrots, cumin, salt and cayenne.
Add 1 cup reserved juice.
Bring to a simmer. Cook 20 minutes, stirring frequently.
Add all of the beans and cook 15 minutes more, thinning with reserved juice if chili is too thick.
Add zucchini; cook 5 minutes, stirring occasionally. Serve with grated cheese and chopped onion.