Vegetable Chili

2 medium green peppers

1 medium onion

1 medium zucchini

1 medium yellow squash

2 tbsps salad oil

2 tbsps chili powder 

1 tbsp sugar

3/4 tsp salt

1/4 tsp ground red pepper

2 - 14 oz. cans stewed tomatoes

2 - 15 oz. cans pinto beans

2 - 15 oz. cans black beans

1 - 4 oz. can chopped mild green chilies

2 cups frozen corn 

   1. Chop green peppers and onion.  Cut zucchini and yellow squash lengthwise into quarters; cut each quarter crosswise into 1/2 inch thick slices.

   2. In 5-qt. Dutch oven over medium heat, in hot salad oil, cook green peppers and onion until tender.  Add zuchini, squash, chili powder, sugar, salt, and ground red pepper, cook one minute.

   3. 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, 20 minutes. 

Makes 10 servings.

Each serving:  about 260 calories, 5 g fat, o mg cholesterol, 1245 gm sodium 

Submitted by Florence Ditko