1 tbsp. olive oil
1 lg. onion, chopped
1 can tomatoes, chopped
2/3 c. picante sauce
1 1/2 tsp. chili powder
1 1/2 tsp. cumin
3/4 tsp. salt
1 (16 oz.) can pinto beans, drained
1 lg. red pepper, chopped
1 lg. zucchini, chunked
1 c. frozen corn kernels

Heat oil in a large saucepan or Dutch oven over medium heat. Saute onion for 2 to 3 minutes. Add tomatoes, picante sauce, chili powder, cumin and salt. Cover and simmer for 10 minutes. Add beans, red pepper, zucchini and corn. Cover and simmer for about 10 minutes more. Serve with additional picante sauce if desired. Makes about 8 cups.