2 tablespoons olive oil
2 large onions, chopped
2 teaspoons garlic, minced
2 jalapeno chilis, seeded and minced
2 (28 ounce) cans diced tomatoes
1/2 cup tomato paste
2 green peppers, chopped
2 large carrots, chopped
1 1/2 tablespoons ground cumin
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 (15 ounce) cans kidney beans, drained
2 (15 ounce) cans pinto beans, drained
2 small zucchini, diced

Heat oil in heavy large pot over medium heat.
Add 2 chopped onions, garlic and chilies. Saute until onions are translucent, about 6 minutes.
Add tomatoes, tomato paste, bell peppers, carrots, cumin, salt and cayenne.
Bring to simmer, and cook for 20 minutes.
Add all beans and cook 15 minutes more.
Add zucchini and cook 5 minutes, stirring occasionally.
Ladle into chili bowls. Serve.