2 ts Olive oil
1    Onion, large chopped
1    Green pepper, med., chopped
1    Zucchini, thinly sliced
1 c  Corn kernals
14 oz Tomatoes, canned plum w/juic
3 ts Tamari
2 ts Chili powder
1 ts Cumin
1/2 ts Coriander
1/2 ts Oregano
1/4 ts Thyme
Cayenne dash
2 1/2 c  Kidney beans  (1 c. raw)
Green Chilis, as relish
Cheese wedges, as side
Onions chopped, as topping

Use cooked beans, or cook one cup of dry kidneys (or pintos) beans in 3
cups of water in a pressure cooker. Add a bay leaf or two, some chili
powder, cumin, a chopped onion, and perhaps a green pepper to the water.
Clean the dry beans and cook about 30-40 minutes in a pressure cooker. Heat
the oil in very large skillet. When it is hot, add the onion and saute
over moderately low heat until the onion is translucent. Add the green
pepper and saute until it softens somewhat. Add the remaining ingredients,
including the beans, and simmer over very low heat for 15 minutes stirring
occasionally. Serve on its own in bowls garnished with a chili and cheese,
or even better over brown rice.