| 2 | large onions, coarsely chopped |
| 1 | large capsicum, chopped into 1/2 inch pieces |
| 3 | large garlic cloves, finely chopped |
| 1 | big jalapeno chile, finely chopped, seeds included |
| 2 tablespoons | olive oil |
| 1 tablespoon | chili powder |
| 1 teaspoon | ground cumin |
| 1 teaspoon | salt |
| ~800 g | tinned tomatoes, coarsely chopped, with juice |
| 3-4 | small-medium zucchini, chopped into 1/2 inch cubes |
| ~800 g can | kidney beans, rinsed |
| 1 tablespoon | chopped semisweet chocolate |
| 3 tablespoons | chopped fresh coriander |
Saute the onions, capsicum and jalapeno in oil in a big pot over moderately high heat, stirring, for about 5 minutes. Add the garlic and zucchini and cook for 3 minutes more, then add the chili powder, cumin and salt and cook another 2 minutes. Add the tomatoes with juice and simmer, partially covered, stirring occasionally, for 15 minutes. Stir in the beans and the chocolate and simmer for another 5 minutes. Stir in the coriander and serve.
Serve with tortillas, or cornbread, or if you don't have time for that, herb scones, adding corn kernels and coriander instead of onion and mixed herbs.
This is a really quick and easy recipe - it takes under 45 minutes to make. Makes 4 big servings.
It's from Gourmet Magazine via Epicurious .
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