Kidney Bean
& Vegetable Chili

4 servings

Wonderful with Corn Bread.

• 1 Tablespoon olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 small zucchini, thinly sliced
• 1 cup frozen corn, defrosted
• 1 14 oz. can plum tomato,
     with liquid, chopped
• 1 cup canned tomatoes, crushed
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 4 cups cooked kidney beans
• 4 cups cooked rice, couscous or bulgur
•    tortilla chips

Heat the oil in a soup pot. Add onion and saute over moderate heat until translucent. Add the green pepper and saute until it softens and onion begins to turn golden. Add the remaining ingredients except last 2 and cook over low heat for 25 minutes, stirring occasionally. Serve in bowls over hot grains accompanied by crisp tortilla chips.
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The Great Texas Chili Cookoff

Bon appetit!