Soup/Black Bean Chili

A: 1C black bean
B: 1T canola oil
    1 onion, chopped
    2c garlic, minced
    4T chili powder
C: 1 red bell pepper, diced
    1 green bell pepper, diced
D: 1 yellow squash, diced
    1 zucchini squash, diced
    1/2t oregano
    1/2t cayenne pepper
E: 14 oz stewed tomatoes
    2C corn (frozen, canned, or fresh)
1. Cook (A) until soft (pressure cooker or soak and boil).
2. Put (B) in dutch oven over medium heat, saute 5 minutes until onion is
    translucent.
3. Add (C), cook 5-10 minutes until vegetables are soft.
4. Add (D), cook 5 minutes.
5. Add (E) and (A), cook at least 10 minutes. Serve over rice.

$Id: black_bean_chili,v 1.2 2005/01/03 19:09:19 deaven Exp $

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