Perry's Vegetable Chili

This is a recipe from recipe.com adapted by J and I's friend Perry. Perry served it over spaghetti, Cincinnati-style when he made it for us. Today we served it over brown rice.
Things we love about it? It's vegetarian, it has so much flavor, and it's spicy with the cinnamon, chili powder and allspice without being hot spicy. (J adds cayenne pepper to his. :P)

Ingredients:

Mmmm...

2 large  onions, chopped

3 medium-size  zucchini, diced

3 large  carrots, peeled and diced

1 large  green pepper, cored, seeded and diced

1 large  sweet red pepper, cored, seeded and diced

4 cloves  garlic, finely chopped

1 can (28 ounces)  peeled tomatoes in puree

1 can (8 ounces)  tomato sauce

1/4 cup  hot Mexican chili powder

4 teaspoons  sugar 

4 teaspoons cocoa powder

1 1/2 teaspoons  ground cinnamon

1 teaspoon  salt

3/4 teaspoon  ground allspice

1 can (15 1/2 ounces)  kidney beans, drained and rinsed

Shredded extra sharp cheddar cheese

Brown rice 

Scallions, trimmed and sliced

In a large nonstick pot, cook onion over medium-high heat, stirring occasionally, for 5 minutes. Add 1/4 cup water if needed to keep onion from sticking. Add zucchini, carrots, peppers and garlic to onions in pot. Cook 5 more minutes, stirring occasionally until vegetables are softened.

 

Add tomatoes and puree, breaking up with a spoon. Add tomato sauce, chili powder, sugar, cinnamon, salt and allspice. Stir to combine. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 30 minutes, stirring occasionally. Add beans and cook 15 more minutes.

Serve chili over cooked brown rice. Garnish each serving with shredded cheese and sliced scallions.