Spicy Vegetarian Chili

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 carrots, sliced into thin coins
• 1 green bell pepper, coarsely chopped
• 2 each small zucchini and small yellow squash, cut into 1/2-inch dice
• 1 can (28 ounces) crushed tomatoes
• 2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
• 1 can (15 1/4 ounces) corn, with liquid
• 6 ounces tomato paste
• 1 can (4 ounces) chopped green chiles, with liquid
• 6 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 tablespoons sugar
• 1 to 2 teaspoons salt, to taste
• 1/2 teaspoon pepper
• Sour cream (for garnish), optional
• Grated Cheddar cheese (for garnish), optional

1. 1.
2. Place the oil in a large, heavy pot over medium heat.
3. Add the onions, carrots, and bell pepper and cook about 8 minutes.
4. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.
5. 2.
6. Add remaining ingredients, except the garnishes; combine well.
7. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally.
8. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.

vegetable oil, onion, carrots, green bell pepper, zucchini, tomatoes, dark red kidney beans, corn, tomato paste, green chiles, chili powder, ground cumin, sugar, salt, pepper, sour cream, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/spicy-vegetarian-chili-106779 (may not work)