Vegetable Chili

Got this from the local paper. Was very spicy so I made some changes.Great for lunch. Freezes well.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  large onion, chopped
• 4  garlic cloves, minced
• 3  tablespoons chili powder
• 1  medium  sweet red pepper, cored seeded & diced
• 1  medium  sweet green pepper, cored seeded & diced
• 1  medium zucchini, diced
• 1  medium  summer squash, diced
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon  ground red pepper (cayenne)
• 1 (14 1/2ounce) can stewed tomatoes, with juice
• 1 (14 1/2ounce) can diced tomatoes with juice
• 1 (15 ounce) can corn, drained
• 1 (15 1/2ounce) can black beans, drained & rinced

Directions

1. Heat oil in a 4 quart pot over med heat.
2. add onion, garlic& chili powder.
3. Saute 5 minutes.
4. Add gree& red pepper.
5. Saute 5 minutes.
6. Add zucchini, Squash, oregano,& cauenne pepper.
7. Saute 5 minutes.
8. Add both cans of tomatoes.
9. Cook 10 minutes covered.
10. Stir in corn& black beans.
11. Cook 5 minutes.
12. Serve.
13. If desired serve with white rice, sour cream or shredded cheddar cheese.
14. 6 serving unless served over rice theni its about 10 servings.