Easy Vegetable Chili Recipe

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Cornbread goes great with this meal and sprinkle grated cheddar cheese on the chili.
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  • 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)
  • 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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