| | Directions |
- In large skillet heat oil until hot. Add onion and garlic and sauté until lightly browned.
- Add tomatoes with liquid, bell pepper, zucchini, chili powder, oregano, cumin and black pepper.
- Simmer covered until vegetables are tender, approximately 15 minutes.
- Combine flour with water. Add to chili along with kidney beans. Cook and stir until thickened, about 5 minutes.
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| Ingredients | | - |  | 2 tablespoons vegetable oil |
| - | | 1 cup onion, chopped |
| - | | 2 cloves garlic, minced |
| - | | 2 cans whole tomatoes (16 ounce cans) |
| - | | 2 cups green bell peppers, diced |
| - | | 2 cups zucchini, grated |
| - | | 1 tablespoon chili powder |
| - | | 1 teaspoon crushed oregano |
| - | | 1/2 teaspoon ground cumin |
| - | | 1/2 teaspoon black pepper |
| - | | 1 1/2 tablespoons all purpose flour |
| - | | 3 tablespoons water |
| - | | 1 can red kidney beans (drained) (18 ounce can) |
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