Vegetable and Bean Chili

From Food Network, via Gina Johnson

2 large onions, coarsely chopped

1 green bell pepper, cut into ½ inch pieces

3 large garlic cloves, finely chopped

½ fresh jalapeno chile, finely chopped (including seeds)

2 T olive oil

1 T chili powder

1 t ground cumin

2 t salt

1 (28 oz) can whole tomatoes, coarsely chopped, with juice

2 zucchini, cut into ½ inch cubes

2 (15 oz) cans kidney beans, rinsed

1 T chopped semi sweet chocolate

3 T chopped fresh cilantro

Sauté onions, bell pepper, garlic, and jalapeno in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 mn.  Add chili powder, cumin, and salt and cook, stirring, 1 mn.  Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 mn.  Stir in beans and chocolate and simmer, stirring occasionally, 5 mn.  Stir in cilantro.