Vegetable Chili

2 large onions, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1/2 cup water
2 medium carrots, cut into chunks
2 medium potatoes, cubed
2 cans (16 ounces) vegetable broth
1 tablesppon organic blue agave nectar or raw honey
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 small zucchini, sliced
1 small yellow squash, sliced
2 cans (28 ounces) diced tomatoes
1/3 cup tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) garbanzo beans, rinsed and drained
1 can (16 ounces) black beans, rinsed and drained
1 can (16 ounces) black-eyed peas, rinsed and drained

In a large soup pot, saute onions, green pepper and garlic in oil until tender. Add water and carrots, cover and cooke over medium-low heat for 5 minutes. Add potatoes, broth, chili powder, sweetner, cumin and oregano, salt, black pepper and cayenne pepper; cover and cook 10 minutes. Add zucchini, squash, tomatoes and tomato sauce, bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.

Serving Size: Yield: 12-16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user ALBINOSNAY.