1/2 large white or yellow onion
2 tbsp vegetable oil
1 (15 oz) can red kidney beans
1 (8 oz) can corn
1 medium size zucchini ( about 8" long)
1 (14 oz) can stew tomatoes, with juice
1 tbsp chili powder
2 tbsp oregano
Chop the onion. In a frying pan, cook the onion in he vegetable oil over medium-high heat, stirring constantly until, tender.
Transfer the onion and oil to a Dutch oven, stew pot, or 2-quart slow cooker.
Drain the kidney beans and corn. Add to the pot.
Rinse the zucchini under cold running water. Chop it and add to the pot.
Stir in the tomatoes with their juice. Add the chili powder and oregano.
In a Dutch oven or stew pot, cover and bring to a boil over medium-high heat. Reduce heat to low. Cook for about 15 minutes, until the zucchini is tender. Uncover for the last 5 minutes. In a slow cooker, cover and cook for 1 hour on high. Reduce heat to low until ready to serve. Uncover for the last 5 minutes