Vegetarian Chili - cooking recipe

Ingredients

4 Tbsp. vegetable oil
2 large onions, chopped
2 medium green peppers, chopped
1 large zucchini, chopped
3 c. cooked fresh or thawed frozen corn
1 (28 oz.) can plum tomatoes with liquid, chopped
1 Tbsp. chili powder
5 Tbsp. soy sauce
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. oregano
1/2 tsp. thyme
1/8 tsp. cayenne pepper (optional)
3 (15 1/2 oz.) cans kidney beans with liquid

Preparation

Heat oil in 3-quart saucepan.
When hot, add onions and saute until translucent.
Add green peppers and saute until slightly softened.
Add rest of ingredients and mix together well.
Cover and simmer over low heat for 30 to 45 minutes, stirring occasionally.
Serves 6 to 8.