Vegetable Chili

2 onions, chopped

1 green bell pepper, chopped

3 garlic cloves, minced

1 Tbsp vegetable oil

1/2 cup water

2 carrots, sliced

2 potatoes, peeled and cubed

1 can chicken broth

2 Tbsp chili powder

2 Tbsp sugar

1 tsp cumin

3/4 tsp oregano

1 zucchini, sliced

1 yellow squash, sliced

2 cans (28 oz each) crushed tomatoes

1/3 cup ketchup

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 can black-eye peas, drained and rinsed

In large stew pot, sauté onions, bell pepper, and garlic in oil until tender.  Add water and carrots.  Cover and cook over medium low heat for 5 minutes.  Add potatoes, broth, chili powder, sugar, cumin, and oregano; cover and cook for 10 minutes.  Add zucchini, squash, tomatoes, and ketchup.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.  Stir in beans and peas; simmer for 10 minutes.

Serves 14