Ingredients

• 4 medium zucchini, chopped
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 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 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon ground cumin

Directions

1. In a Dutch oven, saute zucchini, onions and peppers in oil until tender. Add garlic; cook 1 minute.
2. Stir in tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally. Yield: 16 servings (4 quarts).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Vegetarian Chili in Taste of Home February/March 2001, p27

Nutritional Facts

1 cup equals 131 calories, 4 g fat (trace saturated fat), 0 cholesterol, 622 mg sodium, 18 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.