Vegetable Chili(10 Servings) - cooking recipe

Ingredients

2 medium size green peppers
1 medium size onion
1 medium size zucchini (about 10 oz.)
1 medium size yellow straight neck squash (about 10 oz.)
2 Tbsp. salad oil
2 Tbsp. chili powder
1 Tbsp. sugar
3/4 tsp. salt
1/4 tsp. ground red pepper
2 (14 1/2 to 16 oz.) cans stewed tomatoes
2 (15 to 19 oz.) cans pinto beans
2 (15 to 16 oz.) cans black beans
1 (4 oz.) can chopped mild green chilies
2 c. fresh or frozen corn kernels

Preparation

About 45 minutes before serving:
Chop green peppers and onion.
Cut zucchini and yellow squash lengthwise into quarters; cut each quarter crosswise into 1/2-inch thick slices.
In a 5-quart Dutch oven over medium heat, in hot salad oil, cook green peppers and onion until tender.
Add zucchini, squash, chili powder, sugar, salt and ground red pepper; cook for 1 minute.
Add stewed tomatoes with their liquid, pinto and black beans with their liquid, green chilies with their liquid and corn.
Over high heat, heat to boiling.
Reduce heat to medium-low; simmer, uncovered, for 20 minutes.