Vegetable Chili Recipe: How to Make It

Ingredients

• 2 large onions, chopped
• 1 medium green pepper, chopped
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 1/2 cup water
• 2 medium carrots, cut into chunks
• 2 medium potatoes, peeled and cubed
• 1 can (14-1/2 ounces) chicken broth
• 1 to 2 tablespoons chili powder
• 2 tablespoons sugar
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1 small zucchini, sliced 1/4 inch thick
• 1 small yellow squash, sliced 1/4 inch thick
• 2 cans (28 ounces each) crushed tomatoes
• 1/3 cup ketchup
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained