Vegetarian Chili - Beth May's

By wendywag

The best chili I've ever had. Give yourself 2 hours before serving.

Ingredients

• Vegetarian Chili
• 2 med green peppers
• 1 med onion
• 1 med zucchini
• 1 med yellow straight neck squash
• 2 T olive oil
• 2 T chili powder
• 1 T sugar
• 3/4 t salt
• 1/4 t ground red pepper
• 2 14.5 - 16 oz cans chopped stewed tomatoes
• 2 15 to 19 oz cans pinto beans
• 2 15 to 19 oz cans black beans
• 1 4 oz can chopped mild green chilis
• 2 cups fresh or frozen corn

Preparation

Step 1

Chop green peppers and onions. Cut zucchini and yellow squash length-wise into quarters, then cut each quarter into 1/4' slices.
In a 5 quart dutch oven over medium heat cook peppers and onions in hot oil until tender.
Add zucchini, squash, chili powder, sugar, salt and red pepper. Cook one minute, stirring.
Add stewed tomatoes, pinto beans, black beans and green chilis with their liquid. Add corn.
Heat to boiling over high heat then reduce heat to medium low, simmer uncovered at least 20 minutes.