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 nonstick 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 chilies 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. One serving (1/2 cup and 1 1/3 cups chili) : 318 calories, 7 grams fat.