1 large onion, chopped
2 teaspoons vegetable oil
1 15-ounce can kidney beans, rinsed and drained
2 141/2 ounce cans stewed tomatoes
1 10-ounce package of frozen corn
1 cup picante sauce
1 14-1/2 ounce can chicken (or vegetable) broth
1 large green pepper, diced
1 zucchini, diced
2 tablespoons chili powder
2 tablespoons soy sauce
1 teaspoon ground cumin
1/2 teaspoon oregano
Salt and pepper to taste
Optional toppings: hot cooked rice, light shredded cheese or light sour cream

1. In a large saucepan, cook onion in oil until tender.
2. Add remaining ingredients except optional toppings. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes or until vegetables are tender, stirring occasionally. lade into bowls and top as desired.

Each serving contains: