Black Bean 'n Vegetable Chili

• 1 large onion, Coarsely chopped
• 2 tablespoons chili powder
• 1 tablespoon vegetable oil
• 12 cup Pace Picante Sauce, medium
• 1 (28 ounce) can whole tomatoes, undrained, coarsely chopped
• 1 12 teaspoons ground cumin
• 1 dash cayenne pepper, if desired
• 12 teaspoon basil leaves, dried
• 1 green pepper, cut into 1/4 inch pieces
• 1 red bell pepper, cut into 1/4 inch pieces
• 1 (16 ounce) can black beans, rinsed and drained
• 1 large yellow squash (about 2 cups) or 1 large zucchini, cut into 1/2 inch chunks (about 2 cups)

1. In a large saucepan or Dutch oven, cook onion in oil until tender, about 3 minutes.
2. Add Tomatoes, Pace Picante Sauce and seasonings.
3. Cover and simmer 5 minutes.
4. Stir in beans, peppers and squash and simmer until vegetables are tender, about 15 minutes.
5. Ladle into bowls; top as desired.
6. Optional Toppings: Hot cooked rice, chopped fresh cilantro, dairy sour cream, shredded cheese.

onion, chili powder, vegetable oil, picante sauce, tomatoes, ground cumin, cayenne pepper, basil, green pepper, red bell pepper, black beans, yellow squash

Taken from www.food.com/recipe/black-bean-n-vegetable-chili-523629 (may not work)