Garden Chili

               2 cups dry red beans 
               2 tablespoons olive oil
               2 medium onions, chopped
               4 cloves garlic, minced
               1 bell pepper, chopped
               2 Jalape–o chile peppers, seeded, rinsed
               2 1/2 tablespoons chile powder
               2 teaspoons ground cumin
               2 quarts chopped tomatoes
               1 cup each chopped yellow and green summer squash
               1 ear corn cut off the cob or 1 cup frozen
               2 tablespoons minced fresh oregano
               Salt to taste
               Garnish:
               1 cup chopped scallions
               1 cup shredded Jack or Cheddar cheese

          Place beans in a large pot and add enough water to
          generously cover. Bring to a boil. Cover pan, reduce
          heat and simmer until almost tender about 1 to 1 1/2
          hours. Stir occasionally and add more water if necessary
          to keep beans covered. Drain beans, then return to pot
          with 2 cups cooking liquid. In a large pot or Dutch
          oven, heat oil, add onions and saut`on medium heat for 5
          minutes. Add garlic, bell pepper, chile pepper, and
          saut`5 minutes longer. Stir in chile powder, cumin,
          tomatoes, including juice. Add the cooked beans and
          their liquid and simmer covered for about 30 minutes.
          Add squash, corn, and oregano. Simmer 30 minutes longer,
          stirring occasionally. Add salt to taste and more chile
          if desired. Serve with scallions and cheese to spoon
          over.

          Serves 8 to 10