Vegetarian Four-Bean Chili (Low-calorie)(Low-fat)(Low-cholesterol)

Makes 8 servings

• 1 tablespoon vegetable oil
• 2 large onions, chopped
• 1 medium-size sweet green pepper, cored, seeded and chopped
• 3 cloves garlic, finely chopped
• 2 medium-size carrots, pared and cut in ½-inch dice
• 1 small zuchini, halved lengthwise and thickly sliced crosswise
• 1 small summer squash, halved lengthwise and thickly sliced crosswise
• 2 tablespoons chili powder
• ½ teaspoon oregano
• 1 teaspoon ground cumin
• 2 cans (28 ounces each) tomatoes, in puree
• 1 can (12 ounces) beer
• 1 teaspoon salt
• 1 can (16 ounces) of each, black beans, black-eyed peas, kidney beans and chick peas, drained and rinsed

1. Heat oil in large pot over medium heat ; add onion, green pepper and garlic, sauté 4 minutes or until onion is softened.
2. Add carrot, cover and cook 2 minutes ; add zuchini, summer squash, chili powder, oregano and cumin, sauté 1 minute.
3. Add tomatoes, breaking up with wooden spoon, the beer and salt ; bring to boiling.
4. Lower heat, simmer , partially covered, 15 minutes.
5. Stir in all the beans and simmer, stirring, until heated through.
6. Serve with rice and grated cheese.

BON APPÉTIT