1 lg. clove garlic, minced
1 c. diced onion
2 tsp. butter
12 oz. pkg. kidney beans
1 c. Adzukior pinto beans
2 c. cubed zucchini
1 c. each cubed, sliced summer squash, carrots, celery, banana peppers, green peppers
2 c. diced fresh tomatoes
4 oz. can diced green chilies
8 oz. tomato sauce
3 to 4 tbsp. chili powder
1 to 2 tsp. cumin
1/2 to 1 tsp. pepper
Water, if necessary to thin

Cook beans according to package directions; do not drain. In large Dutch oven, melted butter; saute garlic and onion 1 minute over medium low heat. Add beans and liquid, remaining vegetables, tomato sauce, and spices. Bring to a boil. Reduce heat. Simmer 20 to 30 minutes, or until vegetables are tender. Serve warm with flour tortillas or corn chips. Garnish with shredded cheddar cheese. 2 - 16 ounce cans kidney and 1 - 16 ounce can pinto beans can be substituted; 1 - 16 ounce can tomatoes or Mexican stewed tomatoes may be used. 12 to 15 - 1 to 1 1/2 cup servings.

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