2 tbsp. oil
1 lg. clove garlic, minced
1 tbsp. grated gingeroot
1 sm. onion, chopped
1 red bell pepper, chopped
1 zucchini or summer squash, diced
1/2 tsp. Hungarian paprika
1/2 tsp. cumin
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
2 (14 1/2 oz.) cans tomatoes, coarsely chopped with liquid
3 oz. can tomato paste
1 (16 oz.) can of kidney beans, drained (or 1 1/2 c. dry beans, soaked & cooked)

In large skillet heat oil. Add onion, garlic and ginger for 5 minutes over low heat. Add spices, bell pepper and zucchini. Add tomatoes and paste. Cook over medium-high heat for 10 to 15 minutes. Stir. Reduce heat. Add beans. Simmer for 10 minutes or until ready to serve. Serve with shredded cheddar cheese on top.