1/4 c. vegetable oil
2 c. chopped onions
3 3/4 c. chopped tomatoes
3 2/3 c. sliced mushrooms
2 c. broccoli florets
2 c. sliced zucchini
1 c. chopped green bell pepper
3 tbsp. chili powder
1/2 tsp. garlic powder
1/8 tsp. freshly ground pepper
1/4 c. water
2 tsp. all-purpose flour
2 (8 3/4 oz.) cans red kidney beans, drained
3 c. freshly cooked rice
Sour cream
Chopped green onions
Shredded Cheddar cheese

Heat oil in Dutch oven over medium-high heat. Add onions and saute until translucent and slightly softened. Reduce heat to medium and add tomatoes, mushrooms, broccoli, zucchini, bell pepper, chili powder, garlic powder and pepper.

Cover and simmer until vegetables are crisp-tender, about 10 minutes. Combine water and flour and stir into vegetable mixture. Add beans and cook until chili thickens, stirring frequently, about 5 minutes. Divide rice among bowls. Spoon chili over rice. Top with sour cream, green onions and cheese. Serve immediately. 6 servings.