Vegetable Chili

Description
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
 * Source: Better Homes and Gardens
 * Makes 6 Servings

Ingredients

 * 2 x 14½-ounce cans chili-style Chunky tomatoes
 * 2½ cups water
 * 3 x 15-ounce cans Pinto, cannellini, and/or red kidney beans, rinsed and drained
 * 1 x 8-ounce can tomato sauce
 * 1 to 2 tablespoons chili powder
 * 1 teaspoon dried oregano, crushed
 * 1½ cups frozen whole kernel corn
 * 1½ cups chopped zucchini or yellow summer squash
 * ¾ cup shredded Cheddar or Monterey jack Cheese (3 ounces)
 * ½ teaspoon pepper

Directions

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