Easy Veggie Chili

Here is a meatless chili recipe I devised for the restricted diet. It tastes better the longer you let it simmer. For those days when you have the time but don't want to expend too much effort...

Easy Veggie Chili
serves 6-8
[Note to AP: This is an Option #1 recipe]

½ cup olive oil
4-5 shallots, sliced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 zucchini, seeded and diced
1 can (32 oz) can chickpeas, rinsed and drained
2 large tomatoes, seeded and diced
1½ cups tomato juice
2 Tbsp chili powder
1 Tbsp fresh oregano or ½ tsp dried oregano
1 Tbsp fresh basil or ½ tsp dried basil
1 tsp ground cumin
2 Tbsp fresh cilantro, coarsely chopped
sea salt, black pepper and cayenne to taste

1. In a large pot, heat the olive oil over medium heat.
   
2. Add the shallots and heat until softened (but not browned).
3. Add the bell peppers, zucchini and chickpeas until just heated through.
4. Add the tomatoes, tomato juice, chili powder, oregano, basil, and cumin and stir until everything is evenly mixed.
5. Lower the temperature, cover the pot, and allow to simmer gently for at least 30 min. Stir occasionally. I let it simmer for a couple of hours, which infused the flavors more intensely.
   
6. Remove the chili from heat and add the cilantro and seasonings.