Ingredients
2 large onions, chopped1 medium green pepper, chopped1 tablespoon canola oil3 garlic cloves, minced1/2 cup water2 medium carrots, cut into chunks2 medium potatoes, peeled and cubed1 can (14-1/2 ounces) chicken broth1 to 2 tablespoons chili powder2 tablespoons sugar1 teaspoon ground cumin3/4 teaspoon dried oregano1 small zucchini, sliced 1/4 inch thick1 small yellow squash, sliced 1/4 inch thick2 cans (28 ounces each) crushed tomatoes1/3 cup ketchup1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
Preparation
In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes.
Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes.
Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.
