Vegetarian Chili

• 1 sweet pepper, chopped
• 1 Tbsp. oil
• 2 large onions, chopped
• 3 cloves garlic, chopped
• 2 carrots, diced
• 1 small zucchini, diced
• 1 summer squash, diced
• 2 Tbsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. cumin
• 2 cans tomatoes (28 oz.)
• 12 oz. water
• 1 tsp. salt
• 3 cans (1 lb. each) Kidney beans

1. Heat oil and add onion, pepper and garlic.
2. Saute 4 minutes or until onion is soft.
3. Add carrots.
4. Cook, covered for 2 minutes. Add zucchini, squash, chili powder, oregano and cumin.
5. Saute one minute.
6. Add tomatoes, water and salt.
7. Bring to a boil.
8. Lower heat and simmer partially covered for 15 minutes.
9. Stir in all beans.
10. Simmer, stirring frequently, 10 minutes to heat through.

sweet pepper, oil, onions, garlic, carrots, zucchini, summer, chili powder, oregano, cumin, tomatoes, water, salt, kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=413472 (may not work)