Fizzy’s Tip: Try black turtle, white cannellini, or garbanzo beans, or a combination in place of the kidney beans. The chili can be garnished with chopped fresh cilantro or basil; sour cream or yogurt; sliced scallions; yellow and red bell peppers; chopped black olives; chopped fresh tomatoes; and/or grated cheddar cheese.
Yield: Makes about 12 cups; 8 (1 ½ cup) servings
- 2 tablespoons olive oil
- 2 Spanish onions coarsely chopped
- 2 bell peppers diced
- 1 zucchini diced
- 4 garlic cloves minced
- 1 tablespoon ground cumin
- 1 tablespoon dried Greek oregano
- 1 tablespoon chili powder
- 2 bay leaves
- 6 cups cooked red kidney beans rinsed and drained
- 4 (1-pound) cans diced tomatoes
- Heat the oil in a large Dutch oven over medium heat. When hot, add the onions, peppers, zucchini, garlic, cumin, oregano, chili powder, and bay leaves, and cook until tender, 10 to 15 minutes.
- Add the beans and tomatoes with their liquid, increase the heat to high, and bring to a boil. Decrease the heat to low and cook, partially covered, for 2 hours. Serve immediately, or refrigerate up to 2 days.