1 #10 can black beans 1 #10 can kidney beans 6 zucchini – small cube 6 yellow squash – small cube 8 carrots – small cube (if zucchini or squash are small, add 2) 4 onions – diced 4 green peppers – diced ½ cup diced jalapenos 1 can crushed tomatoes 2 quarts vegetable stock 1 cup oil 3 tbs. chili powder 1 tbs. cumin ¼ cup salt In large pot heat oil. Add carrots and cook till tender. Add onions, jalapenos, green peppers & continue to cook on low till tender. Add zucchini and yellow squash, vegetable stock and seasonings. Simmer until all veggies are well cooked and tender. Add tomatoes and simmer at least one hour. Add black beans (undrained) and kidney beans (undrained) and simmer again. Do not rush. In each step the vegetables must be well cooked.