Chili

Ingredients

2 tablespoons olive oil
1 large chopped onion
1 cup chopped red bell peppers

1 medium zucchini
2 cups frozen corn 
3 garlic cloves

2 tsp cumin
1 1/4 tsp salt
1 tbsp chili powder
1 tsp oregano

4 x 15-oz cans tomatoes and juice
1 x 8-oz cans tomato paste
2 cans of dark red kidney beans rinsed and drained 
2 cans of black beans rinsed and drained

Add additional water as needed

Serve with: 
Brown rice
Low-fat plain yogurt
1/4 cup chopped fresh cilantro leaves 
Diced avocado
Chopped green onions

Directions
In a large, heavy pot, heat the oil over
medium-high heat. Add the onions, bell peppers, garlic, and cook, stirring,
until soft, about 3 minutes. 

Add the zucchini, corn, and
cook, stirring, until soft and the vegetables give off their liquid and start
to brown around the edges, about 6 minutes. 

Add the spices and cook,
stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add
the beans, tomato sauce, stir well, and bring to a boil. Reduce the heat to
medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro.
Adjust the seasoning, to taste.

6 servings