Vegetarian Soupy Stew

Serve this thick vegetarian soupy stew with warm corn bread.
Like all chilies, this one is even better the next day,
after the flavors have had a chance to blend.

Ingredients:
2 large zucchini, halved lengthwise
1 tablespoon olive oil
1 onion, finely chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt or to taste
2 cans (14 1/2 ounces each) diced tomatoes with mild green chiles
1 can (14 1/2 ounces) vegetable broth or 2 cups vegetable bouillon
2 cans (15 ounces each) black beans or kidney beans, or a combination
1 tablespoon chopped semisweet or unsweetened chocolate (optional)


Directions:
Heat the oil in a large saucepan over medium heat.
Add the onion; sauté 5 minutes.
Add the green pepper and sauté 5 minutes longer.
Add the garlic, chili powder, cumin,
and salt and sauté 1 minute longer.
Stir in the tomatoes with their juice,
vegetable broth, the reserved zucchini, and the beans.
Add chocolate, if using.
Simmer for 30 minutes, stirring occasionally.
Ladle the soup into individual bowls.