Vegetarian Chili

From the kitchen of a friend

2 tbsp corn oil
1 cup coarsely chopped onion
1 cup coarsely shopped green pepper
1 clove garlic, minced
4 1/2 cups canned tomatoes, coarsely chopped
1 cup coarsely shredded carrots
1 cup sliced celery
1 cup coarsely shredded zucchini
1 tsp chili powder (or more to taste)
1/2 tsp dried basil
4 cups white or red kidney beans (mixed if desired)

Plain low fat yogurt and shredded low-fat cheese (for garnish)

In a large saucepan over medium heat, heat oil. Add onion, green pepper and garlic. Cook 3 minutes (or until tender) stirring occasionally. Stir in tomatoes, carrots, celery, zucchini, and spices (chili powder, dried basil).

Cook for 20 minutes and stir occasionally to prevent sticking. Add beans; reduce heat to low and cook for another 45 minutes, stirring occasionally to keep flavors blending during the cooking.

To serve, garnish with yogurt and cheese.

Makes 6 servings.