Vegetable Chili

Vegetable chili

Source: Better Homes And Gardens

Makes 6 Servings

Ingredients

A.. 2 14-1/2-Ounce Cans chili-Style Chunky tomatoesB.. 2-1/2 Cups water

C.. 3 15-Ounce Cans Pinto, Cannellini, And/Or red Kidney Beans, Rinsed And DrainedD.. 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 squashI.. 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.

Jenn b Aka Mom2sam And Tiny

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