Ingredients

• 2 large onions (1 pound), coarsely chopped
• 1 green bell pepper, cut into 1/2-inch pieces
• 3 large garlic cloves, finely chopped
• 1/2 fresh jalapeño chile, finely chopped (including seeds)
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 28-ounce can whole tomatoes, coarsely chopped, with juice
• 2 zucchini, cut into 1/2-inch cubes
• 2 (15-ounce) cans kidney beans, rinsed
• 1 tablespoon chopped semisweet chocolate
• 3 tablespoons chopped fresh cilantro

Instructions

1. Sauté onions, bell pepper, garlic, and jalapeño in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes. Add chili powder, cumin, and salt and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and chocolate and simmer, stirring occasionally, 5 minutes. Stir in cilantro.