Vegetarian Four Bean Chili

• 1 Tbsp. vegetable oil
• 2 large onions, chopped
• 1 sweet green pepper
• 3 cloves garlic, chopped
• 2 carrots, pared and diced
• 1 small zucchini, diced
• 1 summer squash, diced
• 2 Tbsp. chili powder
• 1 can chickpeas, drain and rise
• 1/2 tsp. leaf oregano, crumbled
• 1 tsp. ground cumin
• 2 (28 oz. each) cans tomatoes
• 1 (12 oz.) can beer (may use water)
• 1 tsp. salt
• 1 can black beans, drain and rinse
• 1 can black-eyed peas, drain and rinse
• 1 can kidney beans, drain and rinse

1. Heat oil in a large pot over medium heat.
2. Add onion, green pepper and garlic; saute 4 minutes until onion is softened.
3. Add carrot; cook, covered, for 2 minutes.
4. Add zucchini, summer squash, chili powder, oregano and cumin; saute for 1 minute.
5. Add tomatoes (carefully breaking up with a wooden spoon), beer and salt.
6. Bring to a boil.
7. Lower heat and simmer, partially covered, for 15 minutes.
8. Stir in all beans.
9. Simmer, stirring frequently, for 10 minutes to heat through.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=892821 (may not work)