Bean and Vegetable Chili

1 medium onion -- coarsely chopped
1 green bell pepper -- cored, seeded and diced
2 cloves garlic -- minced
3 cups pinto beans*, cooked -- (or 2 cans)
2 14.5 ounce cans diced tomatoes -- (I used 1 can w/ green chilies, 1 can regular)
2 teaspoons chili powder
1 teaspoon cumin
3/4 cups corn -- fresh or frozen
1/4 teaspoon salt -- (optional, to taste)
2 1/4 cups zucchini -- diced (about 2 medium)

In a non-stick pan over medium heat, sauté the onion, bell pepper and garlic just until lightly browned, about 3 minutes. Add the beans, tomatoes, and seasonings. Bring to a boil, then reduce heat, and simmer uncovered for about 10 minutes. Stir in the corn and zucchini and continue to cook until the zucchini is just tender, not mushy, about 7 minutes.

*(Black Beans or kidney beans may also be used.)

Number of Servings: 6.5

Recipe submitted by SparkPeople user APPIFANIE.