2 tbsp. vegetable or olive oil
2 lg. onions, chopped
4 lg. garlic cloves, finely chopped
2 (28 oz.) cans of Italian plum tomatoes, drained & diced (reserve juices)
1/2 c. tomato paste
2 green peppers, chopped
2 lg. carrots, chopped
1 tbsp. ground cumin
2 (15 oz.) cans kidney or light-colored beans, drained
2 (15 oz.) cans pinto beans, drained
2 sm. zucchini, diced
Grated cheese
Chopped onions
2 jalapeno chilies, minced with seeds

Heat oil in heavy large pot over medium heat. Add 2 chopped onions, garlic and chilies (optional). Saute until onions are translucent, about 6 minutes. Add tomatoes with 1 cup reserved juices, tomato paste, green peppers, carrots, cumin and pepper.

Bring to simmer. Cook 20 minutes, stirring frequently. Add beans and cook 15 minutes longer, thinning with more reserved tomato juices if chili is too thick. Add zucchini and cook 5 more minutes, stirring occasionally. Ladle chili into bowls. Serve and pass cheese, chopped onions and jalapeno chilies, if desired, to sprinkle on top.