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Heat oil in large Dutch oven over medium heat. Add green pepper and onion. Cook until tender but not browned. Add tomatoes and cook, stirring occasionally for about 2 to 3 minutes. Add zucchini, yellow squash, chili powder, sugar, and salt. Cook for about 1 minute. Add broth, black beans, corn, pintos, margarine, and Tabasco. Simmer uncovered for about 15 minutes. If chili gets too thick, add water or more vegetable broth. Sprinkle cheese over individual servings and enjoy with tortilla chips.
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India's vegetarian traditions — 700 million people's plant-based cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Definitive Sichuan cookbook — 200+ recipes with cultural context
DIY hot sauce kit — ferment your own artisan hot sauce at home