Ingredients
2
large onions (1 lb), coarsely chopped
1
green bell pepper, cut into 1/2-inch pieces
3
large garlic cloves, finely chopped
1/2
fresh jalapeño chile, finely chopped (including seeds)
28-oz
can whole tomatoes, coarsely chopped, with juice
2
zucchini, cut into 1/2-inch cubes
2
(15-oz) cans kidney beans, rinsed
1
tbsp chopped semisweet chocolate
3
tbsp chopped fresh cilantro
Directions
1.
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 chocolate and simmer, stirring occasionally, 5 minutes. Stir in cilantro.
