vegetable-and-bean-chili-102739.json

{
    "directions": [
        "Saut\u00e9 onions, bell pepper, garlic, and jalape\u00f1o 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."
    ],
    "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 jalape\u00f1o 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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bean",
        "Vegetable",
        "Saut\u00e9",
        "Vegetarian",
        "High Fiber",
        "Fall",
        "Winter",
        "Healthy",
        "Vegan",
        "Gourmet"
    ],
    "title": "Vegetable and Bean Chili",
    "url": "http://www.epicurious.com/recipes/food/views/vegetable-and-bean-chili-102739"
}