Veggie Chili

Serves 16

2 cps chopped onions
2 cps baby carrots
¼ cp olive oil
2 cp chopped zucchini
2 cps chopped yellow squash
2 Tbsp minced garlic
4 jalapenos chopped
4 cps kernel corn
1 Tbsp cumin
2 28oz cans chopped tomatoes
4 cps each drained cooked black beans and pinto beans
4 cps water
1 cp chopped fresh cilantro
1 Tbsp salt
1 Tbsp black pepper

Sauté onions and carrots in olive oil in stockpot for 5 minutes or until tender. Stir in next 5 ingredients. Cook for 3 minutes or until zucchini and squash are tender. Add corn and cumin and stir in undrained tomatoes, beans, 4cps water and cilantro. Simmer over medium-low heat for 30minutes. Season with salt and pepper.