Originally submitted by Amy Badger
2 green peppers
1 onion
1 zucchini
1 med. yellow squash
2 Tbs salad oil
2 Tbs chili powder
1 Tbs sugar
3/4 tsp salt
1/4 tsp pepper
1 qt stewed tomatoes
2 15oz cans pinto beans
2 15oz cans black beans
1 4oz can chopped mild chilies
2 cups fresh or frozen corn
Chop green peppers, onion. Cook in oil until tender. Cut squash and zucchini into ½ inch thick slices and then quarter the slices. Add both to pot along with seasonings. Add tomatoes, beans, corn chilies with their liquids. Heat to boiling. Reduce heat to medium-low; simmer, uncovered 20 minutes. Makes 10 servings.
Variations: Put tortilla chips on plate scoop on some chili, cover with grated cheese and microwave just long enough to melt cheese.
