1. Heat oil in large saucepan.
2. Add onion, bell pepper, zucchini and garlic.
3. Cook over med heat until vegetables are tender, stirring occasionally 8-10 mins.
4. Stiri in corn, beans, stewed and crushed tomatoes, and dried seasonings; bring to a simmer.
5. Cook uncovered over low heat, stirring occasionally about 20 mins.
6. Remove chili from heat; stir in cilantro.
7. Let stand 5-10 mins before serving.
8. Makes 6 servings.
9. My note: i used generous amounts of cumin and chili pepper, but this still needed more.
10. If a mild chili is desired, then this is it, but i like mine a bit spicier.
11. Pretty color, and quick to make.
12. Per serving: 197 cals, 9g prot, 3g fat, 39g carb, 0 chol, 891mg sod, 8g fiber from vegetarian times, january 1996.
