Vegetable and Bean Chili

Diet Nutritional Stats Vegetable and Bean Chili
Serving Size 281 g
Amount Per Serving
Calories 268	Calories from Fat 41
	% Daily Value
Total Fat 4.6g	7%
Saturated Fat 0.7g	3%
Cholesterol 0mg	0%
Sodium 611mg	25%
Total Carbohydrates 45.3g	15%
Dietary Fiber 11.5g	46%
Sugars 7.7g
Protein 14.5g
Vitamin A 34% Vitamin C 79% Iron 25% Calcium 8%

1. 2 large onions (1 pound), coarsely chopped
2. 1 green bell pepper, cut into 1/2-inch pieces
3. 3 large garlic cloves, finely chopped
4. 1/2 fresh jalapeño chile, finely chopped (including seeds)
5. 2 tablespoons olive oil
6. 1 tablespoon chili powder
7. 1 teaspoon ground cumin
8. 2 teaspoons salt
9. 28-ounce can whole tomatoes, coarsely chopped, with juice
10. 2 zucchini, cut into 1/2-inch cubes
11. 2 (15-ounce) cans kidney beans, rinsed
12. 3 tablespoons chopped fresh cilantro

Sauté onions, bell pepper, garlic, and jalapeño in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 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, 5 minutes. Stir in cilantro.