FIREBALL VEGETARIAN CHILI

I onion, chopped
2 cloves garlic, minced
2 cans (15 to 19 ounces each) red kidney beans, rinsed and drained
1 1/2 cups each coarsely chopped zucchini and carrots
I (15 ounce) can crushed tomatoes in purée, undrained
I (7 ounce) can whole kernel corn, drained
I (4 1/2 ounce) can chopped green chilies, drained
1/4 cup Frank’s Redhot Hot Sauce
1 tablespoon ground cumin
Hot cooked rice (for serving)
Sour cream or shredded cheese (optional garnish)

Heat 1 tablespoon oil in large saucepot. Cook and stir onion and garlic 3 minutes or just until tender. Add remaining ingredients; stir until well blended.

Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 20 minutes or until vegetables are tender and flavors are blended.

Serve with hot cooked rice. Garnish with sour cream or shredded cheese, if desired.

Makes 6 servings
Source: Recipe booklet: French's One-Dish Meals, Favorite Brand Name Recipes, Vol. 6, March 2, 1999, No. 30