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

Ingredients

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

Preparation

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