Black Bean Chili

1 tablespoon canola oil 1 large onion, chopped 1 teaspoon garlic, minced 2 to 4 tablespoons chili

powder 1 medium red bell pepper,

chopped 1 medium green bell pepper,

chopped 1 medium zucchini, chopped 1 medium yellow squash, chopped teaspoon dried oregano teaspoon ground red pepper (cayenne) 1 (141⁄ ounce) can fireroasted diced tomatoes 1 (11-ounce) can Mexicorn,

rinsed 1 (15-ounce) can black beans, rinsed teaspoon coarse salt Sour cream and shredded sharp cheddar cheese for garnish

Heat oil in a Dutch oven over medium. Add onion, garlic and chili powder; cook 5 minutes or until onions are softened. Add peppers; cook 7 minutes, or until all vegetables are softened. Add the zucchini and yellow squash, oregano and cayenne pepper; cook 5 minutes. Add tomatoes; cook 10 minutes. Stir in corn, beans and salt; cook 5 minutes or until thoroughly heated. Garnish as desired. Makes 8 servings. Nutrition information: varies.