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.
 * 3) Cover and simmer 10 minutes.
 * 4) Using a potato masher, mash beans slightly.
 * 5) Stir in the corn and zucchini.
 * 6) Return to boiling; reduce heat.
 * 7) Cover and simmer 10 minutes more or until vegetables are tender.
 * 8) Spoon into serving bowls.
 * 9) Top each serving with 2 tablespoons cheese.