Vegetarian Four-Bean ChiliLow-Calorie Low-Fat Low-Cholesterol

Ingredients

• 1 Tbsp vegetable oil
• 2 large onions chopped
• 1 medium size sweet green pepper cored seeded and chopped
• 3 cloves garlic finely chopped
• 2 medium size carrots pared and cut in 12-inch dice
• 1 small zucchini halved lengthwise and thickly sliced crosswise
• 1 small summer squash halved lengthwise and thickly sliced crosswise
• 2 Tbsp chili powder
• 12 tsp leaf oregano crumbled
• 1 tsp ground cumin
• 2 cans 28 oz each tomatoes in puree
• 1 can 12 oz beer
• 1 tsp salt
• 1 can 1 lb black beans drained and rinsed
• 1 can 1 lb black-eyed peas drained and rinsed
• 1 can 1 lb kidney beans drained and rinsed
• 1 can 1 lb chickpeas drained and rinsed

Directions

1. Heat oil in large pot over medium heat
2. Add onion green pepper and garlic saute 4 minutes or until onion is softened Add carrot cover and cook 2 minutes
3. Add zucchini summer squash chili powder oregano and cumin
4. Saute 1 minute
5. Add tomatoes breaking up with wooden spoon the beer and salt
6. Bring to boiling Lower heat simmer partially covered 15 minutes Stir in all the beans
7. Simmer stirring until heated through