In a large saucepan, heat the oil over medium heat. Add the onions, bell pepper, jalapeno, zucchini, carrots and garlic and cook, stirring, until tender, about 7 minutes. Stir in the remaining ingredients and bring to a simmer. Cook for 15-20 minutes over medium-low heat, stirring occasionally.

Remove the chili from the heat and let stand for 5 minutes before serving. Ladle into bowls and serve with cornbread or warm tortillas.

NOTES :
Original recipe called for regular oregano and basic supermarket chili powder. I used some from a chile-head friend of mine that was medium in heat. That is what I put in the recipe. You can use what you have.

From: Low Fat & Fast Mexican, p. 93 -Adapted
Posted By: RisaG,radiorlg@home.com. Via: Chile Head Mailing List
Post Date: Thu, 29 Jun 2000