Vegetable and Bean Chili

• 2 large red onions, chopped
• 1 green bell pepper, chopped
• 3 tsp. chopped garlic
• 1 fresh jalapeño, minced, seeds included
• 2 tablespoons olive oil
• 1 tablespoon Hot Mexican style chili powder
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 1 - 28-oz. can diced tomatoes, with juice
• 3 large zucchini, chopped
• 2 - 15-oz. cans black beans, rinsed & drained

Sauté onions, bell pepper, garlic, and jalapeño in oil in a large pot over medium-high heat, stirring, until softened, about 5 – 8 minutes. Add chili powder, cumin, and salt and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and simmer, stirring occasionally, 10 minutes.

Serve with a dollop of sour cream and some shredded cheese. Enjoy!