Carefree Vegetable Chili

6-8 Servings

                           1 tablespoon olive oil
                 1 large onion, chopped into 1/2-inch pieces
                1 can (28 ounces) crushed tomatoes, undrained
                            2/3 cup picante sauce
                         11/2 teaspoons chili powder
                         11/2 teaspoons ground cumin
                              3/4 teaspoon salt
        2 cans (16 ounces each) red kidney beans, rinsed and drained
                      1 large red bell pepper, chopped
                      1 large zucchini, cut into chunks
     1 medium-sized yellow (summer) squash, cut into chunks (optional)

In a large saucepan, heat the oil over medium heat. Sauté the onion for 2 to
3 minutes. Add the tomatoes, picante sauce, chili powder, cumin, and salt.
Reduce the heat to low, cover, and simmer for 10 minutes. Add the remaining
ingredients, cover, and simmer for 10 minutes.

NOTE: Serve with additional picante sauce, if desired. For a change of
flavor, sometimes I add a little garlic or hot pepper sauce, or even use a
different kind of beans.