Hearty Vegetarian Chili

I found this recipe in a magazine and made a few little alterations to better suit our tastes. It really is fabulous -- and if you don't tell people it's meatless, I doubt they'd notice!

1 cup chopped onion
1/3 cup chopped green pepper
3 garlic cloves, minced
1 tablespoon olive oil
1 medium zucchini, peeled and finely chopped
2 medium carrots, peeled and finely chopped
3 tablespoons cornmeal
1-2 tablespoons chili powder
1-2 tablespoons paprika
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 - 1/2 teaspoon cayenne pepper
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained

In a large heavy pot, saute onion, green pepper, and garlic until tender. Stir in zucchini and carrots; add cornmeal, chili powder, paprika, sugar, cumin, and cayenne pepper. Cook and stir for 1 minute. Stir in tomatoes and beans. Bring to a boil, then reduce heat. Cover and simmer for 35-45 minutes.

Top with sour cream, chopped green onions, and chopped fresh cilantro.