1/3 c. corn oil
2 c. coarsely chopped onion
2 med. green peppers in strips
3 cloves garlic, minced
3 c. shredded carrots
1 lg. zucchini, diced
1 c. sliced celery
3 lg. cans chopped tomatoes
2 hot chili peppers, chopped
2 cans kidney beans, drained
1 lg. can pinto beans, drained
1 lg. can black beans, drained
1 tsp. marjoram
1 tsp. oregano
1 tsp. cumin
3 tbsp. chili powder

In an 8-quart pot, heat oil over medium heat. Saute onion, garlic and green pepper until tender. Stir in carrots, zucchini, celery, tomatoes, chilis and spices. Stirring occasionally, cook 30 minutes over medium heat. Add beans and cook another 30 minutes. Yield: 12 (1 cup) servings. Serve over brown rice, alone or with chips.