Vegetarian Chili

2 onion (large
cut into 1/4 inch pieces)
1 green bell pepper (cut into 1/4 inch pieces)
3 garlic clove
2 jalapeno chilis (fresh
diced)
2 tablespoons vegetable oil
1 tablespoon chili powder
1 tablespoon cumin (ground)
2 cans whole tomatoes
low sodium (28 ounces total - cut into 1/4 inch pieces or 8 medium fresh tomatoes)
2 zucchini (medium - cut into 1/4 inch pieces)
2 summer squash (medium - cut in to 1/4 inch pieces)
1 can kidney beans
low-sodium (16 ounce
rinsed)
1 cup cilantro (or coriander) (chopped
fresh)
salt and pepper (to taste
optional)

Wash hands with soap and water.
In a large pot saute onions, bell pepper, garlic, and jalapeno in oil over medium high heat for about 5 minutes - stirring often.
Add chili powder, cumin, half of the chopped cilantro, salt and pepper, and continue cooking for another 3 minutes, stirring occasionally.
Add the tomatoes, zucchini, squash, and bring mixture to a simmer.
Simmer for 15 minutes, stirring occasionally.
Add beans, and continue to simmer for another 5 minutes.
Serve the mixture hot. Put remaining cilantro on top.

Johnson and Wales University and Rhode Island Department of Health WIC Program.