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Vegetarian Chili!

VEGETARIAN CHILI

1 t. oil
1 t. minced garlic
1 lg. Spanish onion, minced
1 28 oz. can whole tomatoes
1 6 oz. can tomato paste
2 14-1/2 oz. cans vegetable broth
2 15 oz. cans kidney beans, rinsed & drained, one can roughly chopped
2 T. chili powder
2 t. dried cumin
1 t. dried oregano
1 med. butternut squash, peeled, seeded and cut into 1/2" dice (about 3 c.) (buying pre-cut squash will save a lot of time!)
2 med. zucchini, cut into 1/2" dice (about 2 c.)
1 c. each frozen corn and tiny peas
salt to taste

optional garnishes: shredded cheddar cheese, sliced green onion, sour cream, cilantro leaves

1. Heat oil in 4 qt pot over med. high head. Add onion, jalepeno and garlic. Cook until onion is cooked, about 4 minutes, stirring often.
2. Add tomato, tomato paste, 1-1/2 cans vegetable broth, beans, chili powder, cumin and oregano. Stir well, breaking up the tomatoes with the back of the spoon/spatula. Bring to boil. Reduce heat and simmer uncovered for 10 minutes.
3. Add squash and zucchini. Simmer uncovered until vegetables are tender, about 10 minutes, stirring often.
4. Add corn and peas. Cook 2 more minutes. Adjust seasoning. Serve with garnishes.