Vegetable Chili

Ingredients

1 tbsp olive oil
1 onion chopped
2 garlic cloves, finely chopped
1 can (796ml) tomatoes, chopped
3 small zucchni, cut into chunks
2 large red or green pepper seeded and cubed
2 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 can (540ml) kidney beans, rinsed and drained
salt & pepper
grated cheese, chedder or mozzarella

Method
  1. Heat oil in a saucepan over medium heat and cook onion and garlic until softened, about 3 minutes.
  2. Add canned tomatoes, zucchini, pepper, chili powder, oregano, and cumin. Cook, partially covered until vegetables are tender, about 10 minutes.
  3. Add kidney beans and cook for 3 to 5 minutes more, or until heated through.
  4. Adjust seasoning with salt and pepper.
  5. Ladle into bowls and top with grated cheese.

For Chili Con Carne, brown a pound of ground turkey, beef or veal along with onions and garlic, and increase spices slighly.

For really hot chili add some chopped jalapeño pepper or chili pepper flakes to taste.

Vegetarian
Lechasseur
Source
Joanna Burkhard "What's Cooking", Montreal Gazette, Wednesday February 19, 1992, p.F2.