Vegetable Chili - cooking recipe

Ingredients

2 medium size green peppers
1 medium size onion
1 medium size zucchini (about 10 oz.)
1 medium size yellow straightneck 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.