Vegetarian Chili

PREPARE macaroni as label directs but do not use salt in water; DRAIN and SET ASIDEIn -quart kettle over medium-high heat, COOK carrots and onion in vegetable oil, stirring occasionallyWhen vegetables begin to brown, ADD zucchini and yellow squash; COOK and STIR until all vegetables are crisp tenderSTIR in chili powder and salt; COOK 1 minuteADD tomatoes with their liquid, corn with its liquid, chopped green chiles with their liquid, tomato paste, hot pepper sauce and waterOver high heat, HEAT to boilingREDUCE heat to low; SIMMER, uncovered, 20 minutesSTIR in beans and macaroniHEAT through.