CHUNKY SUMMER CHILI

I call this summer chili because it contains garden vegetables that are ready for harvesting at about the same time.  To balance the heat of the chili, I like to serve it with cornbread, a cool salad, watermelon, and iced tea.

1 bell pepper (any color), diced

1 or 2 hot peppers, finely chopped

1 medium yellow summer squash, seeded and diced

1 medium onion, chopped

2 teaspoons minced garlic

2 teaspoons olive oil

2 cups peeled fresh tomatoes, or 1 14.5 ounce can petite diced tomatoes, undrained

1 15.5 ounce can all natural vegetable broth

1 15.5 ounce can all natural chili beans, undrained

1 15.5 ounce can black beans, drained and rinsed

1/2 cup water

1-2 teaspoons chili powder

2 teaspoons cumin

salt to taste

In a large saucepan or dutch oven, saute peppers, squash, and onion in oil until just tender.  Add garlic and stir one minute.  Add remaining ingredients,  Bring to a  boil, reduce heat, and simmer about 3 minutes. Serves 4-6.