Vegetable Chili(10 Servings)

• 2 medium size green peppers
• 1 medium size onion
• 1 medium size zucchini (about 10 oz.)
• 1 medium size yellow straight neck squash (about 10 oz.)
• 2 Tbsp. salad oil
• 2 Tbsp. chili powder
• 1 Tbsp. sugar
• 3/4 tsp. salt
• 1/4 tsp. ground red pepper
• 2 (14 1/2 to 16 oz.) cans stewed tomatoes
• 2 (15 to 19 oz.) cans pinto beans
• 2 (15 to 16 oz.) cans black beans
• 1 (4 oz.) can chopped mild green chilies
• 2 c. fresh or frozen corn kernels

1. About 45 minutes before serving:
2. Chop green peppers and onion.
3. Cut zucchini and yellow squash lengthwise into quarters; cut each quarter crosswise into 1/2-inch thick slices.
4. In a 5-quart Dutch oven over medium heat, in hot salad oil, cook green peppers and onion until tender.
5. Add zucchini, squash, chili powder, sugar, salt and ground red pepper; cook for 1 minute.
6. Add stewed tomatoes with their liquid, pinto and black beans with their liquid, green chilies with their liquid and corn.
7. Over high heat, heat to boiling.
8. Reduce heat to medium-low; simmer, uncovered, for 20 minutes.

green peppers, onion, zucchini, neck, salad oil, chili powder, sugar, salt, ground red pepper, tomatoes, pinto beans, black beans, green chilies, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480761 (may not work)