Black Bean Chili

Makes 8 servings

2 cups dried black beans, rinsed
1 cup chopped red onion
1 cup diced carrot
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 Tablespoon minced garlic
2 Tablespoons chili powder
2 Teaspoons ground cumin
1/4 Teaspoon cayenne pepper
1 bay leaf
6 cups water
1-10.5 ounce can diced tomatoes and green chilies
salt and pepper to taste
1 cup diced zucchini
1 cup diced yellow squash
1 cup frozen corn
1 Tablespoon seeded and finely chopped jalapeno peppers

Place the beans in a large bowl and cover with cold water. Let stand at least 4 hours, or overnight. Drain.

In a large non-stick pot coated with non-stick cooking spray, saute the onion, about 5 minutes. Add the carrot, peppers, garlic, chili powder, cumin, cayenne, and bay leaf. Continue cooking, stirring often, until the vegetables are tender, about 10 minutes. Add the black beans and the 6 cups of water. Bring to a boil, reduce heat, cover and simmer 1 hour. Add the tomatoes and chilies, salt and pepper to taste, and continue cooking, uncovered, until the beans are tender and the mixture is thick, 45 to 60 minutes. Add the zucchini, yellow sqaush, corn and jalapenos, cooking about 10 to 12 minutes or until the vegetables are tender.

To prepare and eat now: Eat when ready. Serve over rice if desired.
To freeze: Cool to room temperature, then transfer to freezer containers, label and freeze. Recommended freezing time up to 3 months.
To prepare after freezing: Remove from freezer to defrost. Reheat in a non-stick pot over low heat. Alternately, you can reheat in the microwave. Serve over rice, if desired.