Four Bean (Vegetarian) Chili

Four Bean (Vegetarian) Chili

3 TBS olive oil
2 large diced onions
4 garlic cloves, minced
1 TBS chili powder
1 TBS ground cumin
1/2 tsp dried oregano
1 28oz can diced tomatoes
1 6oz can tomato paste
6 cups water
1TBS tamari soy sauce
1/2 tsp salt
2 carrots, thinly sliced (or diced)
2 green peppers, cored and diced
1 15oz can kidney beans
1 15oz can pinto beans
1 15oz can chickpeas
1 15oz can black beans
1 med diced zucchini
1 TBS butter

Rinse and drain beans. Heat oil in a large stockpot over medium heat.
Add onions and garlic and saute 10 min. Sprinkle chili powder, cumin,
oregano and cayenne in and cook, stirring constantly for 2 minutes. Stir
in tomatoes, paste, water, tamari, salt and pepper and blend well. Bring
to a boil over medium-high heat, then add carrots and green peppers.
Cook, stirring occasionally, until carrots and tender - about 30
minutes. Add beans and zucchini and cook until zucchini is tender -
about 10 minutes. Adjust water amount for desired thickness. Stir in
butter just before serving.

6-8 servings, 368 calories.