1. In a 8 to 10 qt. stock pot, combine chopped onions, carrots and oil. Stir often over medium-high heat until onions are golden and soft, 15-20 minutes.

2. Add mustard seeds and stir for 1 minute.

3. If you are adding ground beef or turkey, do so now. Crumble apart with a spoon and cook stirring occasionally until lightly browned.

4. Stir in chili powder, cumin seeds, cardamom, cinnamon, tomatoes and their liquid, stewed tomatoes and their liquid, tomato paste, and zucchini.

5. Add water and undrained kidney beans.

6. Simmer rapidly, uncovered, until chili is thickened and almost all liquid has evaporated, about 40 minute. Stir frequently to prevent scorching. Taste your chili before serving. I almost always add a bit more chili powder or garlic salt before serving.

7. Ladle chili into wide rimmed bowls and top with cheese, chopped onions, and a dollop of sour cream. Serve with a side of homemade cornbread and warm honey butter.