Vegetarian Chili

Face it. It’s unseasonably cold. So, why not take this opportunity to make one last post of chili. And why not make it a vegetarian bowl?INGREDIENTS1 cup chopped, seeded red or green sweet pepper (1 medium) 3/$1 at Giant Mart1/2 cup chopped onion (1 medium) 3 lb. bag of Vidalias $1.50 at Giant Mart3 cloves garlic, minced1 tablespoon cooking oil2 14 1/2-ounce cans diced tomatoes with chili spices or diced tomatoes, undrained1 12-ounce can beer or one 14-ounce can vegetable broth1 cup water1 8-ounce can tomato sauce3 to 4 teaspoons chili powder1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed1 teaspoon ground cumin1/2 teaspoon black pepperSeveral dashes bottled hot pepper sauce (optional)3 15-ounce cans pinto beans, black beans, white kidney beans, and/or red kidney beans, rinsed and drained2 cups fresh or frozen whole kernel corn1 cup chopped zucchini (1 medium)1 cup shredded cheddar or Monterey Jack cheese (4 ounces) (optional)DIRECTIONS1. In a 5- to 6-quart Dutch oven cook sweet pepper, onion, and garlic in hot oil until tender, stirring occasionally. Stir in tomatoes, beer, water, tomato sauce, chili powder, dried oregano (if using), cumin, black pepper, and, if desired, hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.2. Stir in beans, corn, and zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes more. Stir in fresh oregano, if using. If desired, top each serving with 2 tablespoons of cheese.3. Makes 8 servings (12 cups)