Recipes for the Soul--Vegetarian Chili

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Gladys Knight's Vegetarian Chili

1 tablespoon oil

1 onion, chopped

2 cloves garlic, minced

1 tablespoon chili powder

1/8 teaspoon oregano

1/8 teaspoon oregano

1/8 teaspoon cumin

1 bay leaf 2 (8 ounce) cans chopped tomatoes, with juice

1-- 5 ounce can of kidney beans, drained

1 cup chopped zucchini

1 chopped carrot

1 cup water

Heat the oil in a large stockpot over medium heat. Saute the onion and garlic until soft. Add the remaining ingredients and cook for 30 minutes. Discard the bay leaf. You can top chili with additional chopped onions, tomatoes, green bell peppers, or low-fat cheddar cheese or pour chili over rice of pasta

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