Vegetable Chili

• 2 Tbsp. vegetable oil
• 1 medium onion, chopped
• 4 yellow crookneck squash, cut into 1/2-inch dice (3 c.)
• 1 large zucchini, cut into 1/2-inch dice
• 1 medium red bell pepper, coarsely chopped
• 1 medium green bell pepper, coarsely chopped
• 2 celery ribs, chopped
• 1 c. quartered fresh mushrooms
• 3 carrots, peeled and chopped
• 2 large tomatoes, chopped
• 1 (16 oz.) pkg. frozen black-eyed peas
• 1/2 c. dry white wine
• 1 (6 oz.) can tomato paste
• 1 1/2 Tbsp. chili powder
• 1 1/2 tsp. ground cumin
• 1 tsp. minced garlic
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. shredded Cheddar cheese (optional)

1. In a 5-quart pot, heat oil over medium-high heat.
2. Add onion and cook, stirring often, until softened, 2 to 3 minutes.
3. Add yellow squash, zucchini, red and green pepper, celery, mushrooms and carrots.
4. Cook, stirring often, until vegetables are crisp-tender, 8 to 10 minutes.
5. Stir in tomatoes, peas, wine, tomato paste, chili powder, cumin, garlic, salt and pepper.
6. Mix well.
7. Heat to boiling, reduce heat to medium-low, cover and simmer 20 to 25 minutes, stirring occasionally, until vegetables are tender.
8. Top with shredded Cheddar cheese, if desired.

vegetable oil, onion, crookneck squash, zucchini, red bell pepper, green bell pepper, celery, mushrooms, carrots, tomatoes, frozen blackeyed, white wine, tomato paste, chili powder, ground cumin, garlic, salt, pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227196 (may not work)