Loaded Veggie Chili

• 2 teaspoons olive oil
• 1 each onions large chopped
• 1 each green bell peppers chopped
• 1 each zucchini thinly sliced
• 1 cup corn kernels
• 14 ounces tomatoes canned plum w/juice
• 3 teaspoons soy sauce, tamari
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 2 teaspoons coriander
• 2 teaspoons oregano
• 4 teaspoons thyme
• cayenne pepper dash to taste
• 1/2 cup red kidney beans (1 c raw)
• green chili peppers as relish
• cheese cut into wedges
• onions chopped, as topping

1. Use cooked beans, or cook one cup of dry kidneys (or pintos) beans in 3 cups of water in a pressure cooker.
2. Add a bay leaf or two, some chili powder, cumin, a chopped onion, and perhaps a green pepper to the water.
3. Clean the dry beans and cook about 30 to 40 minutes in a pressure cooker.
4. Heat the oil in very large skillet.
5. When it is hot, add the onion and saute over moderately low heat until the onion is translucent.
6. Add the green pepper and saute until it softens somewhat.
7. Add the remaining ingredients, including the beans, and simmer over very low heat for 15 minutes stirring occasionally.
8. Serve on its own in bowls garnished with a chili and cheese, or even better over brown rice.

olive oil, onions, green bell peppers, zucchini, corn kernels, tomatoes, soy sauce, chili powder, cumin, coriander, oregano, thyme, cayenne pepper, red kidney beans, green chili peppers, onions

Taken from recipeland.com/recipe/v/loaded-veggie-chili-110 (may not work)