Garden Zucchini Chili

Directions

Heat olive in a large skillet.

Add zucchini, onion, garlic and green pepper.

Sauté 10 minutes until softened.

Transfer to a saucepan and add tomatoes, chili powder, cumin, oregano, parsley, salt and pepper.

Cook over low heat, uncovered, for 10 minutes.

Stir in beans and cook 10 minutes more on low heat.

Adjust seasonings.

Serve chili rolled up in a warm flour tortilla or on a bed of brown rice.

Serves 4.

Variation: Substitute unpeeled medium eggplant, cut into ½-inch cubes, for the zucchini.