Vegetarian Chili - cooking recipe

Ingredients

1 Tbsp. vegetable oil
2 large onions, chopped
1 medium green pepper, cored, seeded and chopped
3 cloves garlic, chopped
2 medium carrots, diced
1 small zucchini, chopped (optional)
2 Tbsp. chili powder
1 Tbsp. ground cinnamon
1/2 tsp. dried oregano
1 tsp. ground cumin
2 (28 oz.) cans tomatoes, drained
1 (1 lb.) can black beans, drained and rinsed
1 (1 lb.) can black-eyed peas, drained and rinsed
1 (1 lb.) can kidney beans, drained and rinsed
1 (1 lb.) can chickpeas, drained and rinsed

Preparation

Heat oil in large pot over medium heat.
Add onion, green pepper and garlic; saute 4 minutes or until onion is softened. Add carrot; cover and cook 2 minutes.
Add zucchini, chili powder, oregano, cumin and cinnamon; saute 1 minute.
Add tomatoes, breaking up with wooden spoon, and salt.
Bring to boiling.
Lower heat; simmer, partially covered, 15 minutes.
Stir in all the beans.
Simmer, stirring, until heated through.