Vegetable Chili

1/2 cup water
1/2 cup onion -- chopped
1/2 cup green bell pepper -- chopped
1/2 cup zucchini -- cut into chunks
1/2 cup yellow squash -- cut into chunks
1 cup frozen corn kernels
1 can stewed tomatoes -- (28 oz.)
1 cup cooked black beans
1 cup pinto beans -- cooked
1 cup cooked white beans
1 cup cooked garbanzo beans
1/4 cup chopped green chiles
1 tablespoon chili powder
1/2 tablespoon soy sauce
1 dash cayenne pepper -- ground

Place the water, onion, green pepper in a large soup pot. Cook and stir until the onion is tender, about 5 minutes. Add the remaining ingredients, stir to mix well, and bring to a boil.

Reduce the heat and cook uncovered over medium low heat for 30 minutes. Serve in soup bowls by itself or over whole grains.

Per Serving (excluding unknown items): 217 Calories; 1g Fat (5.7% calories
from fat); 12g Protein; 41g Carbohydrate; 12g Dietary Fiber; 0mg
Cholesterol; 90mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;
1 Vegetable; 0 Fat.