Vegetarian Bean Chilli

Ingredients
1 tblsp olive oil
2 garlic cloves (minced)
500g (2 cups) medium capsicum - any colour (coarsely chopped)
250g (1 cup) large onion (chopped)
625g (2 1/2 cups) zucchini (coarsely chopped)
500g (2 cups) whole kernel corn
2 tsp chilli powder
400g can diced tomatoes
420g can red kidney beans (black beans), drained and rinsed
225g can tomato puree
1 jalapeno pepper (seeded and chopped)
1/2 tsp salt
1/4 tsp pepper
750ml (3 cups) cooked rice

Method

1. Heat the olive oil in a frying pan, over medium-high heat. Saute the garlic in hot oil for 15 seconds.

2. Add capsicums and onions, Saute for 2 minutes or until the onions become transparent.

3. Add zucchini and corn, continue cooking for an additional 2-4 minutes or until vegetables are crisp-tender.

4. Add un-drained tomatoes, beans, tomato puree, chilli powder, chopped jalepeno, salt and pepper. Cover and cook over a low heat, stirring occasionally, for a minimum of 15-20 minutes. Serve immediately over cooked rice, and enjoy!

Tip: The longer you cook it for (step 4.), the better the flavours will blend. The 15-20 minute time is a general guide - and you can experiment with other vegies for other unique flavours.