INGREDIENTS
1 tablespoon vegetable oil
2 tablespoons diced garlic
2 medium-sized onions, diced
2 medium-sized red peppers, diced
2 medium-sized zucchini, cut into small wedges
4 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne pepper) (optional)
2 14.5 oz can peeled diced tomatoes
2 14.5 oz can kidney beans
INSTRUCTIONS
-Heat oil in a large pot.
-Add garlic, cook until golden brown.
-Add onions, cook and stir for 2 minutes.
-Add red peppers, cook and stir for 2 minutes.
-Add zucchini, cook and stir for 2 minutes.
-Add spices, cook and stir for 2 minutes.
-Add tomatoes and beans, stir until ingredients are mixed well.
-Let chili simmer for about 20 minutes or until the tenderness of the vegetables and the blending of flavors suit your preference.
-Top with crackers or tortilla chips or serve with crusty bread.
