Late Night PC Service

I thought I'd add this vegetarian chili (which I love, so much flavour!) as found in the FamilyCircle cook book.

2 tablespoons vegetable oil
1 sweet green pepper, cored, seeded and chopped
1 onion, chopped
2 medium tomatoes, peeled and chopped, or 1 can (14.5 ounces) stewed tomatoes, drained
2 zucchini, diced
2 yellow squash, diced
3 jalapeno chiles, halved, seeded and chopped
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons sugar
1/2 teaspoon salt
2 cans (13.75 ounces each) vegetable broth
2 cans (19 ounces each) black beans, drained and rinsed
2 packages (10 ounces each) frozen corn kernels, thawed
1 can (15 ounces) pinto beans, drained and rinsed
1/4 cup chopped fresh cilantro (optional)

1. Heat oil in a large Dutch oven over medium heat. Add green pepper and onion; cook until vegetables are tender, about 8 minutes. Stir in tomatoes; cook, stirring occasionally, 5 minutes.

2. Add zucchini, yellow squash, jalapenos, chili powder, cumin, sugar and salt; cook 1 minute. Add broth, black beans, corn and pinto beans. Simmer, uncovered, 20 minutes.

3. To serve, ladel chili into bowls. Sprinkle with cilantro if desired.

Personally I like to add some garlic bread with this on the side, but of course this isn't a vegan adder...

Regards,
Jeff