OFFLINE

In a large pan over medium heat cook
l chopped onion
2 minced garlic cloves
One tablespoon of virgin olive oil

Cook until onion begins to brown
Then add 2 tablespoons of chili powder
2 tablespoons of ground cumin
Stir until fragrant.

Add 1 can of whole kernel corn
1 diced red bell pepper
2 carrots cut into l/2 inch chunks
1 zucchini squash cut in l/2 inch chunks 1 can (32 oz.) of whole tomatoes
1 can drained kidney beans (or lima beans).
2 tablespoons tomato paste
1-l/2 tsp. Sea Salt
l/8 tsp. Cayenne pepper

Bring to a boil over high heat. Cover and reduce heat to low and simmer 20 minutes or until carrots are tender.

Options: Use for making chili by adding 1 pound of browned ground chuck. Or make a casserole by sprinkling cheese over the top and browning slightly. You can also vary the vegetables to your taste.