Vegetarian Chili (version II)

3 tablespoons vegetable oil
2 red peppers, diced
1 green pepper, diced
2 onions, diced
2 garlic cloves, minced
3 tablespoons chili powder
2 carrots, cut into 1/2-inch dice
2 yellow squash, cut into 1/2-inch
dice
2 zucchini, cut into 1/2-inch dice
1 eggplant, cut into 1/2-inch dice
2 cups canned crushed tomatoes with purée
2 cups stock
1 bay leaf
1 can black-eyed peas, rinsed and drained
(15 ounces)
1-1/2 cups fresh or frozen corn
cilantro, chopped
sour cream

1. In a large pot over medium to high flame, heat oil. Add onion and peppers and cook for about 6 minutes, until softened and the onions are light brown. Lower heat to medium, add garlic and cook for 1 minute, add chili powder and cook for 1 minute, stirring frequently.

2. Add carrots, squash, zucchini, eggplant, canned tomatoes, stock and bay leaf. Cover and simmer for 25-35 minutes, until carrots are softened. Stir occasionally, remove bay leaf and add peas and corn. Season to taste and simmer for 6 minutes. Garnish with sour cream and chopped cilantro and serve with corn bread



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