1 lg. can tomato puree or crushed tomatoes
1 med. onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
2 carrots, chopped
1 zucchini, chopped
1 to 2 cloves garlic
1 can kidney beans, approximately 14 oz.
1 can pinto beans, approximately 14 oz.
1 to 2 tbsp. chili powder
1 tsp. cumin
1 tsp. cilantro
1 tsp. paprika
Dash of salt and pepper
Jack or Cheddar cheese

Saute in oil, onion, peppers, carrots, zucchini and turn into a small kettle or large pot. Stir in tomato puree, beans and spices to taste. Add additional tomato if needed. Cook covered for 1/2 hour. Serve with shredded Jack or Cheddar cheese. Taste best when eaten the second day.