Anne Bancroft's Vegetarian Chili

By amaliana

Ingredients

• 6 garlic cloves, chopped fine
• 2 tablespoons olive oil
• 6 onions coarsely chopped
• 1 cup chicken broth
• 3 medium zucchini, coarsely chopped
• 2 28-oz. cans ready-cut peeled tomatoes
• 2 12-oz. cans tomato puree
• 1 tablespoon cumin
• 3 tablespoons chili powder
• 2 teaspoons oregano
• 6 tablespoons lemon juice, or juice of 1 lemon
• 1/2 teaspoon cinnamon(optional)
• 1 ounce unsweetened chocolate, grated (secret)
• 1/2 teaspoon ground cardamom
• 3 16-oz. cans kidney beans drained, or 6 cups cooked kidney beans

Preparation

Step 1

In a large pot, saute the garlic in the olive oil till golden brown, add onions and broth, and simmer over medium heat until transparent. Add zucchini. Lower heat. Add the tomatoes and tomatoe puree. Let simmer for a few minutes. Add cumin, chili powder, oregano, and lemon juice. Add cinnamon if you are using it. Add chocolate and cardamom. Cook 1 hour, until flavors are well blended. During last 20 minutes of cooking, add kidney beans. Serve in soup bowls.
Have separate containers of: shredded Monterey Jack cheese, shredded Cheddar cheese, chopped red onion, chopped tomato, and peeled and chopped cucumber...so everyone can top their own bowl of chili. Delicious with corn bread and a salad.