Vegetable Chili

• 2 medium green peppers
• 1 medium onion
• 1 medium zucchini
• 1 medium yellow squash
• 2 Tbsp. oil
• 2 Tbsp. chili powder
• 1 Tbsp. sugar
• 3/4 tsp. salt
• 1/4 tsp. ground red pepper
• 1 can pinto beans
• 1 can kidney beans
• 1 can black-eyed peas
• 1 can black beans
• 2 c. fresh or frozen corn
• 2 (16 oz.) cans stewed tomatoes

1. Chop green peppers and onion.
2. Cook in oil in 5-quart pan until tender.
3. Cut zucchini and squash into fourths lengthwise, then into 1/2-inch cubes.
4. Add zucchini, squash, chili powder, sugar, salt and ground red pepper.
5. Cook 1 minute.
6. Add tomatoes, beans and corn (with liquid).
7. Cook over high until boiling. Reduce to medium-low.
8. Simmer, uncovered, for 20 minutes.

green peppers, onion, zucchini, yellow squash, oil, chili powder, sugar, salt, ground red pepper, pinto beans, kidney beans, blackeyed peas, black beans, corn, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456841 (may not work)