| | Directions | | In a large , deep heavy skillet or Dutch oven, sauté the onion and garlic in the oil until the vegetables are softened. Add zucchini and the tomatoes with their puree, and all the seasonings . Heat the mixture until it is bubbly , reduce the heat , cover the pan, and simmer the chili for about 30 minutes. Add the kidney beans, jalapeno peppers , green peppers ,carrots and celery . Simmer the chili , covered , about 20 minutes longer or until the carrots are softened. |
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| Ingredients | | - |  | 1 onion,finely chopped (1 cup) (large) |
| - | | 2 cloves garlic , minced (2 teaspoon) (large cloves) |
| - | | 2 teaspoons Vegetable oil |
| - | | 2 zucchini |
| - | | 1 can tomatoes inch puree,coarsely chopped or diced tomatoes (28 ounce can) |
| - | | 1 1/4 cups dried kidney beans, cooked |
| - | | 1 or more jalapeno peppers, finely chopped (wear rubber gloves), to taste |
| - | | 1 cup diced green peppers |
| - | | 1 slice carrots (1 cup slice) |
| - | | 1 cup diced celery |
| - | | 1 cup corn kernels,fresh or frozen (optional) |
| - | | Seasoning |
| - | | 5 teaspoons brown sugar |
| - | | 5 teaspoons mild chili powder |
| - | | 1 teaspoon ground cumin |
| - | | 1 tablespoon oregano leaves |
| - | | 1/2 teaspoon coriander |
| - | | 1/4 teaspoon whole cloves |
| - | | 1/4 teaspoon whole allspice berries |
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