2 med. green peppers
1 med. onion
1 med. zucchini
1 med. yellow squash
2 tbsp. salad oil
2 tbsp. chili powder
1 tbsp. sugar
1/4 tsp. ground red pepper
2 (16 oz.) cans stewed tomato
2 (16 oz.) cans pinto beans
2 (16 oz.) cans black beans
2 c. frozen corn
Optional: 4 oz. chopped mild chilies

Forty-five minutes before serving, chop peppers and onions; slice squash into 1/2 inch slices. In 5 quart pot, heat oil; cook peppers and onion. Add zucchini, chili powder, sugar, red pepper; cook one minute.

Add stewed tomatoes, beans, corn; heat to boiling and reduce heat to medium-low; simmer, uncovered 20 minutes.

Makes 10 servings.