Serves 4
 
INCREDIENTS

• 1 can (15 0z) diced or stewed tomatoes
  
• 1 can (15 oz) corn, drained - save the liquid
• 2 cans (15 oz) black beans, or any beans you like, drained - save the liquid
• 1 packet taco or chili seasoning - use as little or as much as you like for flavor
• 1-2 ounces of corn chips for each person
• 1-2 ounces of grated cheddar or Monterey Jack cheese for each person

 
PREPARATION
In a medium size sauce pan, heat the canned vegetables and seasoning packet.  Add back the juices from the veggies as desired. 
 
If you have any cooked hamburger or chicken or other meat you may want to add that but it isn’t necessary.  Mix all together and heat through.
 
Put a few crushed corn chips in each serving bowl and add the hot chili.  Top with more chips and some grated cheese.
 
This chili is also good served over baked potatoes if you don’t have any chips.

Cook Time: 40-45 Minutes

INGREDIENTS

• Cooking Spray
• 1 pound of sliced zucchini
  
• 1 ½ cups fresh or frozen corn
• 1 ¼ pounds sliced vine-ripened tomatoes
• ½ cup panko (bread crumbs)
• ¼ finely grated parmesan cheese

PREPARATION

• Preheat oven to 400 degrees
• Coat a 2 quart shallow baking dish with cooking spray, alternately layer sliced zucchini, corn kernels, and sliced tomatoes.
• Combine panko and parmesa cheese and sprinkle on top.
• Bake uncovered in the center of oven for 30 minutes or until top is golden brown.
• Cover with foil, and bake for 10 minutes more or until vegetables are tender.
• Serve immediately.