Vegetable Chili - cooking recipe

Ingredients

2 Tbsp. vegetable oil
1 medium onion, chopped
4 yellow crookneck squash, cut into 1/2-inch dice (3 c.)
1 large zucchini, cut into 1/2-inch dice
1 medium red bell pepper, coarsely chopped
1 medium green bell pepper, coarsely chopped
2 celery ribs, chopped
1 c. quartered fresh mushrooms
3 carrots, peeled and chopped
2 large tomatoes, chopped
1 (16 oz.) pkg. frozen black-eyed peas
1/2 c. dry white wine
1 (6 oz.) can tomato paste
1 1/2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. minced garlic
1 tsp. salt
1/4 tsp. pepper
1 c. shredded Cheddar cheese (optional)

Preparation

In a 5-quart pot, heat oil over medium-high heat.
Add onion and cook, stirring often, until softened, 2 to 3 minutes.
Add yellow squash, zucchini, red and green pepper, celery, mushrooms and carrots.
Cook, stirring often, until vegetables are crisp-tender, 8 to 10 minutes.
Stir in tomatoes, peas, wine, tomato paste, chili powder, cumin, garlic, salt and pepper.
Mix well.
Heat to boiling, reduce heat to medium-low, cover and simmer 20 to 25 minutes, stirring occasionally, until vegetables are tender.
Top with shredded Cheddar cheese, if desired.