Vegetarian Chilli

2 tsps vegetable oil or olive oil
1 cup chopped onion
1 small green bell pepper, chopped
1 medium zucchini, cut into small pieces (either strips or cubes)
2 cloves garlic, chipped
2 (15 ounce) cans pinto beans or one can pintos and one can black beans rinsed and drained
2 14 1/2 ounce cans salsa tomatoes with diced green chilis, undrained (Rotels work great)
2 tsps chili powder

You can top it off with sour cream or cheddar cheese. I often put it over cornbread or crushed tortilla chips (kind of like frito pie)Heat oil in 4-quart nonstick saucepan over medium-high heat. Cook onion, bell pepper, zucchini and garlic in oil, stirring frequently, until onion is tender. Stir in beans, tomatoes and chili powder; reduce heat. cover and simmer about 20 minutes.

Serves about 4 hearty bowls.

This is a Leann version of a Betty Crocker Recipe