Vegetable Chili

Ingredients:
2 Tbsp. olive oil
5 cups of fresh or frozen veggies, I use corn, zucchini, carrots, peppers and onions
2 cloves garlic
1/4 to 1/2 jalapeno, diced (be careful!)
3 Tbsp. cumin
3 Tbsp. chili powder
28-ounce can diced tomatoes
16-ounce can red kidney beans
16-ounce can black beans
16-ounce can white beans
1-2 smaller cans diced tomatoes
salt to taste

Drain and rinse the three kinds of beans in a strainer. 

In a large dutch oven (big pot), heat the oil. Sautee the vegetables and garlic about 10-12 minutes, until they are soft. Add jalapeno, cumin, and chili powder and cook two minutes more. Add 
the two cans of tomatoes, salt, and the beans. 

Bring to a boil. Reduce the heat to medium and cook uncovered, stirring occasionally 
for about 45 minutes. Add tomatoes, water, cumin and chili powder as needed.