- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, sliced into thin coins
- 1 green bell pepper, coarsely chopped
- 2 each small zucchini and small yellow squash, cut into 1/2-inch dice
- 1 can (28 ounces) crushed tomatoes
- 2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
- 1 can (15 1/4 ounces) corn, with liquid
- 6 ounces tomato paste
- 1 can (4 ounces) chopped green chiles, with liquid
- 6 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 tablespoons sugar
- 1 to 2 teaspoons salt, to taste
- 1/2 teaspoon pepper
- Sour cream (for garnish), optional
- Grated Cheddar cheese (for garnish), optional
- Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.
- Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.