Vegetarian Chili

• 1 Tbsp. oil
• 1/2 c. chopped green bell pepper
• 1/2 c. chopped onion
• 1 can (14 1/2 oz.) Mexican stewed tomatoes
• 1 zucchini, diced (do not peel)
• 1 yellow squash, diced
• 1 Tbsp. chili powder
• 1 tsp. sugar
• 1/4 tsp. salt (or to taste)
• 1 can vegetable broth (about 2 c.)
• 1 (16 oz.) can black beans, drained and rinsed
• 1 (11 oz.) can whole kernel corn
• 1 (16 oz.) can pinto beans, drained and rinsed
• 2 Tbsp. margarine
• 1/4 tsp. Tabasco (or to taste)
• Shredded Mexican cheese for sprinkling over top
• Tortilla Chips

1. Heat oil in large Dutch oven over medium heat.
2. Add green pepper and onion.
3. Cook until tender but not browned.
4. Add tomatoes and cook, stirring occasionally for about 2 to 3 minutes. Add zucchini, yellow squash, chili powder, sugar, and salt. Cook for about 1 minute.
5. Add broth, black beans, corn, pintos, margarine, and Tabasco.
6. Simmer uncovered for about 15 minutes. If chili gets too thick, add water or more vegetable broth.
7. Sprinkle cheese over individual servings and enjoy with tortilla chips.

oil, green bell pepper, onion, tomatoes, zucchini, yellow squash, chili powder, sugar, salt, vegetable broth, black beans, whole kernel corn, pinto beans, margarine, tabasco, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97650 (may not work)