Colorful Veggie Chili

• 2 tablespoons olive oil
• 1 each zucchini sliced
• 1 each yellow summer squash sliced
• 1 each sweet red bell peppers diced
• 1 each green bell peppers diced
• 4 cloves garlic minced
• 1 each onions chopped
• 28 ounces tomatoes, canned with juice crushed, 1 can
• 6 ounces tomato paste canned, 1 can
• 15 ounces black beans drained and rinsed, 1 can
• 15 ounces chili beans in spicy sauce, undrained, 1 can
• 1 tablespoon chili powder
• 1/2 teaspoon oregano dried
• 1/2 teaspoon black pepper freshly ground
• 1 x cayenne pepper to taste

1. Heat oil in a large pot over medium-high heat.
2. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion.
3. Cook 5 minutes, just until tender.
4. Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot.
5. Season with chili powder, oregano, black pepper, and cayenne pepper.
6. Bring to a boil.
7. Reduce heat to low and simmer 1 hour, stirring occasionally.

olive oil, zucchini, sweet red bell peppers, green bell peppers, garlic, onions, tomatoes, tomato, black beans, chili beans, chili powder, oregano, black pepper, cayenne pepper

Taken from recipeland.com/recipe/v/colorful-veggie-chili--49824 (may not work)