Vegetable Chili

__NOTOC__
== Description ==
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
* Source: Better Homes and Gardens
* Makes 6 Servings
== Ingredients ==
* 2 x 14½-ounce cans chili-style chunky tomatoes
* 2½ cups water
* 3 x 15-ounce cans pinto, cannellini, and/or red kidney beans, rinsed and drained
* 1 x 8-ounce can tomato sauce
* 1 to 2 tablespoons chili powder
* 1 teaspoon dried oregano, crushed
* 1½ cups frozen whole kernel corn
* 1½ cups chopped zucchini or yellow summer squash
* ¾ cup shredded cheddar or Monterey jack cheese (3 ounces)
* ½ teaspoon pepper
== Directions ==
# 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.
Category:World Recipes
Category:Vegetarian Recipes
Category:Superbowl Recipes
Category:Chili Recipes
Category:Pinto bean Recipes
Category:Kidney bean Recipes
Category:Jack cheese Recipes
Category:Zucchini Recipes
Category:Tomato Recipes
Category:Corn Recipes
Category:Cheddar Recipes
Category:Summer squash Recipes
Category:Tomato sauce Recipes