Vegetable Chili

Vegetable Chili Source: Better Homes and Gardens Makes 6 servings

Ingredients a.. 2 14-1/2-ounce cans chili-style chunky tomatoes b.. 2-1/2 cups water c.. 3 15-ounce cans pinto, cannellini, and/or red kidney beans, rinsed and drained d.. 1 8-ounce can tomato sauce e.. 1 to 2 tablespoons chili powder f.. 1 teaspoon dried oregano, crushed g.. 1-1/2 cups frozen whole kernel corn h.. 1-1/2 cups chopped zucchini or yellow summer squash i.. 3/4 cup shredded cheddar or Monterey Jack cheese (3 ounces) j.. 1/2 teaspoon pepper

Directions 1. In a 4-quart pot stir together undrained tomatoes, water, beans, tomato sauce, chili powder, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Using a potato masher, mash beans slightly. Stir in the corn and zucchini. Return to boiling; reduce heat. Cover and simmer 10 minutes more or until vegetables are tender. Spoon into serving bowls. Top each serving with 2 tablespoons cheese. Makes 6 servings.

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