Vegetable Chili - cooking recipe

Ingredients

1 (8 oz.) can kidney beans
1 (16 oz.) can crushed tomatoes
1 (8 oz.) can tomato puree
1 medium onion
1 green bell pepper
1 yellow bell pepper
2 small zucchini
1 to 2 Tbsp. chili powder
2 garlic cloves
1 tsp. oregano
olive oil
Cheddar cheese

Preparation

Chop peppers, zucchini and onion.
Saute in olive oil. Combine in stockpot the kidney beans, tomatoes and puree.
Add cooked peppers, zucchini and onion.
Mince garlic cloves.
Add chili powder, garlic and oregano.
Simmer on low heat for 20 minutes.
Serve topped with Cheddar cheese.
Serves 2 to 4.