Vegetarian Chili

Ingredients:
2 T veggie oil
1 sweet green pepper, cored, seeded & chopped
1 onion, chopped
2 medium tomatoes, pealed and chopped or 1 can (14.5 oz) stewed tomatoes, drained
2 zucchini, diced
2 yellow squash
3 jalapeno chiles, halved, seeded & chopped
2 T chili powder
1 T ground cumin
2 t sugar
1/2 t salt
2 cans (13 3/4 oz each) veggie broth
2 cans (19 oz each) black beans, drained & rinsed
2 packages (10 oz each) frozen corn kernels, thawed
1 can (15 oz) pinto beans, drained & rinsed
1/4 c chopped fresh cilantro (optional)

Directions:
1. Heat oil in large pot over medium heat. Add green pepper and onion; cook until veggies are tender (about 8 mins). Stir in tomatoes; cook, stirring occasionally, 5 minutes.
2. Add zucchini, yellow squash, jalapenos, chili powder, cumin, sugar, and salt. Cook 1 min. Add broth, black beans, corn & pinto beans. Simmer, uncovered 20 mins.
3. Serve in bowls with cilantro sprinkled on top if desired.