V E G E T A R I A N   C H I L I

¼ cup vegetable oil
1 large onion, chopped
2 small zucchini, chopped
1 8oz can mushrooms, drained
2 30oz cans tomatoes, crushed w/juice
1 small can whole kernel corn, drained
2 16oz cans pinto beans
½ tsp salt
¼ tsp black pepper
½ tsp ground cumin
½ tsp garlic powder
1 tbsp chili powder, more or less
tomato paste (optional)

1. Heat cooking oil in soup pot over medium heat. Add onions,
zucchini & mushrooms; cook until vegetables are tender.

2. Add remaining ingredients. Bring to a boil and then let simmer
for about 1 hour. Towards end of cooking time, add tomato paste
one tablespoon at a time, only to thicken soup if desired.

SUGGESTION:  Serve with corn chips or saltines.


From the kitchen of Connie Robbins.