This is my sister's transcription of a recipe for a chili that was served at my parents' restaurant Scotto's in New Zealand.

Ingredients

• 1 Tbsp olive oil
• 2 cloves garlic
• 1 large onion
• 2 medium sweet green peppers
• 1 medium zucchini
• 2 cups frozen corn
• 1-2 tsp. chili powder
• 16 oz can tomatoes
• 15 oz can black beans (2 if desired)
• 8 oz can tomato sauce
• touch of oregano
• 1 can Rotel tomatoes with chili
• 1 canned or fresh jalapeño
• salt and pepper to taste

Instructions

1. Heat oil in large soup pot.
2. Sautée onion and garlic together until translucent and add green peppers and zucchini, cooking for 2-3 minutes longer.
3. Add the rest of the ingredients and bring to a boil. Turn down to a simmer and let cook for at least 30 minutes. Serve with hot, fresh-baked cornbread and honey, and call it a meal!