Myra's Vegetarian Chili

• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 tablespoon olive oil or 1 tablespoon cooking oil
• 12 teaspoon ground pepper
• 1 (28 ounce) can Italian-style tomatoes
• 1 (15 ounce) can red kidney beans or 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans
• 1 cup water
• 1 (15 ounce) can black beans
• 1 (6 ounce) can tomato paste
• 1 cup chopped carrot
• 1 tablespoon chili powder
• 1 -2 small zucchini, chopped
• 1 tablespoon dijon-style mustard
• 1 (10 ounce) box frozen whole kernel corn
• 1 teaspoon dried basil
• 3 -5 dashes hot pepper sauce
• 1 teaspoon dried oregano

1. Saute garlic briefly in a big Dutch oven or pot.
2. Stir in the undrained tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, cumin and pepper.
3. Drain each can of beans, rinse them, and add to the pot.
4. Reduce heat and simmer, covered for 15 minutes.
5. Stir in the carrots, corn, and zucchini and the hot pepper sauce.
6. Simmer, covered for 15 minutes.
7. Serve with grated cheese.
8. Note: you can substitute other kinds of beans and canned corn for the frozen.
9. Add more water or tomatoes if mixture is too thick.

garlic, ground cumin, olive oil, ground pepper, italianstyle tomatoes, red kidney beans, garbanzo beans, water, black beans, tomato paste, carrot, chili powder, zucchini, mustard, whole kernel corn, basil, pepper sauce, oregano

Taken from www.food.com/recipe/myras-vegetarian-chili-112983 (may not work)