3 tbsp. olive oil
2 lg. onions, coarsely chopped
4 lg. cloves garlic, finely chopped
1 (4 oz.) can mild or med. green chilies
3 (14 oz.) cans stewed tomatoes
2 green peppers, chopped
2 lg. carrots, chopped
1 (15 oz.) can kidney beans, drained and rinse
1 (15 oz.) can black beans, drained and rinsed
1 med. zucchini, diced
1/2 tsp. salt
1 tbsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/4 tsp. cinnamon

Heat oil in heavy pot. Saute onions, add garlic, chilies, green peppers, and carrots and saute another 3-5 minutes. Add canned tomatoes with juices and seasonings and cook 25 minutes, stirring frequently. Add beans and zucchini and season to taste. Cook 10 more minutes and serve.

OPTIONAL: May add jalapeno peppers with the green chilies for hotter chili.

May saute and add coarsely chopped turkey or chicken for a non-vegetarian chili.