1/4 c. olive oil
1 green pepper, diced
28 oz. can crushed tomatoes
8 oz. can tomato sauce
17 oz. can corn
19 oz. can chick peas
1 med. zucchini, sliced
2 tsp. chili powder
1/2 tsp. salt
10 oz. sharp Cheddar cheese, shredded
1 onion, chopped
2 cloves garlic, minced
19 oz. red kidney beans
2 carrots, grated
1 1/4 c. water
1/2 tsp. cumin
1/2 tsp. pepper

In large pot, heat oil and saute onion, garlic and pepper until tender. Add all ingredients except cheese; stir. Cook over low heat for 30 minutes. Serve in bowls, sprinkle with cheese and red pepper flakes, if desired. Serves 6.