Southwestern corn and white bean not chili

Main Ingredient: Cereals Beans Chili Corn Various herbs and spices Various Vegetables
Course: Various Main Dishes
Cuisine: Various North American Southwestern
Yield:

Southwestern corn and white bean not chili ingredients

1 T Canola oil
1 large Yellow onion, diced
1 Yellow or red bell pepper
-seeded and diced
1 med zucchini, diced
2 clv garlic, minced
2 c Fresh or frozen corn kernals
15 oz white kidney beans
-(cannellini) or navy
-beans, drained
15 oz Can stewed tomatoes
15 oz Can crushed tomatoes
2 T Dried parsley
2 t Dried oregano
2 t Ground cumin
1 t Chili powder
1⁄2 t Salt
1⁄2 t Ground black pepper
2 T Chopped fresh cilantro

Cooking Southwestern corn and white bean not chili

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.