2 14-1/2-ounce cans
chili-style chunky tomatoes
2-1/2 cups water
3 tablespoons chili powder
1-1/2 cups frozen whole kernel corn
1 8-ounce can tomato sauce
3/4 cup shredded cheddar or Monterey Jack cheese (3 ounces)
1-1/2 cups chopped zucchini or yellow summer squash
1 teaspoon dried oregano, crushed
salt & pepper
3 15-ounce cans pinto, cannellini, and/or red kidney beans, rinsed
and drained
In a 4-quart pot stir together undrained
tomatoes, water, beans, tomato sauce, chili powder, oregano, and pepper. Bring
to boiling; reduce heat. Cover and simmer 10 minutes. Using a potato masher,
mash beans slightly. Stir in the corn and zucchini. Return to boiling; reduce
heat. Cover and simmer 10 minutes more or until vegetables are tender. Spoon
into serving bowls. Top each serving with 2 tablespoons cheese. Makes 6
servings.
Friendship is one of the most tangible things in a world which
offers fewer and fewer supports.
- Kenneth Branagh