Vegetarian Four-Bean Chili(Low-Calorie, Low-Fat, Low-Cholesterol)

• 1 Tbsp. vegetable oil
• 2 large onions, chopped
• 1 medium size sweet green pepper, cored, seeded and chopped
• 3 cloves garlic, finely chopped
• 2 medium size carrots, pared and cut in 1/2-inch dice
• 1 small zucchini, halved lengthwise and thickly sliced crosswise
• 1 small summer squash, halved lengthwise and thickly sliced crosswise
• 2 Tbsp. chili powder
• 1/2 tsp. leaf oregano, crumbled
• 1 tsp. ground cumin
• 2 cans (28 oz. each) tomatoes, in puree
• 1 can (12 oz.) beer
• 1 tsp. salt
• 1 can (1 lb.) black beans, drained and rinsed
• 1 can (1 lb.) black-eyed peas, drained and rinsed
• 1 can (1 lb.) kidney beans, drained and rinsed
• 1 can (1 lb.) chickpeas, drained and rinsed

1. Heat oil in large pot over medium heat.
2. Add onion, green pepper and garlic; saute 4 minutes or until onion is softened. Add carrot; cover and cook 2 minutes.
3. Add zucchini, summer squash, chili powder, oregano and cumin.
4. Saute 1 minute.
5. Add tomatoes breaking up with wooden spoon the beer and salt.
6. Bring to boiling. Lower heat; simmer, partially covered 15 minutes. Stir in all the beans.
7. Simmer, stirring, until heated through.

vegetable oil, onions, green pepper, garlic, carrots, zucchini, summer, chili powder, leaf oregano, ground cumin, tomatoes, beer, salt, black beans, blackeyed peas, kidney beans, chickpeas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1030657 (may not work)