2 tbsp. vegetable oil
1 c. onion, chopped
2 garlic cloves, minced
2 (16 oz.) cans whole unsalted tomatoes, broken up, with liquid
2 c. green peppers, chopped
2 c. zucchini, shredded
1 tbsp. chili powder
1 tsp. crushed oregano
1/2 tsp. ground cumin
1/2 tsp. black pepper
1 1/2 tbsp. all-purpose flour
3 tbsp. water
1 (8 3/4 oz.) can red kidney beans, drained
2 c. cooked rice

In a large non-stick skillet, heat oil until hot. Add onion and garlic. Saute until lightly browned, about 3 minutes. Add tomatoes with liquid, green peppers, zucchini, chili powder, oregano, cumin, and black pepper. Simmer, covered, until vegetables are tender, about 15 minutes.

Combine flour with water. Add to chili along with kidney beans. Cook and stir until thickened, about 5 minutes. To serve, place 1/2 cup rice in bowl and top with 1 1/3 cups of chili. 4 servings.