Vegetable Chili - cooking recipe

Ingredients

2 medium green peppers
1 medium onion
1 medium zucchini
1 medium yellow squash
2 Tbsp. oil
2 Tbsp. chili powder
1 Tbsp. sugar
3/4 tsp. salt
1/4 tsp. ground red pepper
1 can pinto beans
1 can kidney beans
1 can black-eyed peas
1 can black beans
2 c. fresh or frozen corn
2 (16 oz.) cans stewed tomatoes

Preparation

Chop green peppers and onion.
Cook in oil in 5-quart pan until tender.
Cut zucchini and squash into fourths lengthwise, then into 1/2-inch cubes.
Add zucchini, squash, chili powder, sugar, salt and ground red pepper.
Cook 1 minute.
Add tomatoes, beans and corn (with liquid).
Cook over high until boiling. Reduce to medium-low.
Simmer, uncovered, for 20 minutes.