Kidney Bean and Vegetable Chili

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Kidney Bean and Vegetable Chili

 

1 tablespoon olive oil

1 large onion, chopped

1 green bell pepper, chopped

1 small zucchini, thinly sliced

1 cup frozen corn, defrosted

1 14 oz. can plum tomato, with liquid, chopped

1 cup canned tomatoes, crushed

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

4 cups cooked kidney beans

4 cups cooked rice, couscous or bulgur

tortilla chips

 

Heat the oil in a soup pot. Add onion and saute over moderate heat until

translucent. Add the green pepper and saute until it softens and onion begins to

turn golden. Add the remaining ingredients except last 2 and cook over low heat

for 25 minutes, stirring occasionally. Serve in bowls over hot grains

accompanied by crisp tortilla chips.

Makes 4 servings.

 

 

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