Vegetarian Chilli

This is a recipe I've been meaning to blog for ages - it's an absolute beauty! Healthy, delicious and easy to make (if you can use a tin opener), it probably fits Del's call for a good slap together meal. Southern hemisphere dwellers may want to try it before the weather gets too hot...

Ingredients
1 tablespoon vegetable oil
225g chopped onions
2 medium green capsicum, seeded and chopped
3 medium garlic cloves, finely chopped
3 medium jalapeno peppers, seeded and finely chopped (leave the seeds in for a hotter chilli)
3 tablespoons chilli powder
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
4 x 400g tins of Italian style plum tomatoes, chopped
1 x 170g tin of tomato puree
1 x 565g tin red kidney beans, drained (bean lovers can add an extra tin)
1 x 425g tin pinto beans, drained
225g diced zucchini
Grated mature cheddar cheese, sour cream, chopped onion or spring onion, chopped tomatoes or chopped olives for serving on top of the chilli (yum)

Method
In a large heavy saucepan, heat the oil over medium heat. Add the onions, capsicum, garlic and jalapenos. Cook for about 10 minutes, or until the vegetables are softened, stirring occasionally.

Stir in the chilli powder, oregano and salt. Add the tomatoes and their juice, tomato puree and beans. Simmer for 25 minutes, stirring occasionally. Add the zucchini and cook for 5 minutes, continuing to stir occasionally. Season with salt. Ladle into bowls and serve with toppings.