2 medium potatoes, unpeeled and cut into 1/2 inch pieces
1 medium onion, chopped
1 small yellow bell pepper, seeded and chopped
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, drained
1 (28 ounce) can whole tomatoes, undrained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 medium zucchini, 1/2 inch slices

In a large soup pot, add all ingredients except zucchini. Heat to boiling over high heat, breaking up tomatoes with a fork. Reduce heat, cover and cook for 10 minutes. Add zucchini to chili cover and cook another 5-7 minutes, stirring occasionally until potatoes and zucchini are tender.

Makes 4 Servings
Serving Size: 12 ounces