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Chili #2, vegetarian, spicy

Source of Recipe

from purplemaize
her comments:
I use this chili as a side dish. It goes great with hot sandwiches in
the cooler weather. Enjoy!

Chili #2, vegetarian, spicy

1 Tbs Canola Oil
1 Lb Yellow Squash, peeled and cut into 1/2-inch cubes
1/3 Cup Chili Powder
1 tsp Red Pepper Flakes
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Ground Cumin
1/2 tsp Ground Cinnamon
1/2 tsp Cayenne Pepper
1/2 tsp Dried Oregano, crushed
2 Cans (14-oz )Mexican-style Stewed Tomatoes
1 Can (19 oz) Red Kidney Beans, drained and rinsed
1 Can (16 oz) Small White Beans, drained and rinsed
1 Can (15 oz) Black Beans, drained and rinsed
1 Cup Water

In a large skillet, add squash and spices to heated oil; sauté for 4 to
5 minutes, stirring frequently until squash is tender and well-covered
with spices.
Makes 4 – 6 serves