Vegetarian Four Bean Chili - cooking recipe

Ingredients

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

Preparation

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