Lisa Baker'S Vegetable Chili

• 1 zucchini
• 1 medium green pepper, chopped
• 1 c. chopped onions
• 1/2 c. chopped celery
• 1/2 c. chopped carrots
• 2 minced garlic cloves
• 1/4 c. olive oil
• 28 oz. can tomatoes (undrained), cut up
• 8 oz. mild picante sauce (medium or hot)
• 1 1/4 c. water
• 1 tsp. beef flavored bouillon
• 1 1/2 tsp. cumin
• 2 1/4 oz. (1/2 c.) sliced ripe olives, drained
• 15 oz. can kidney beans (undrained)
• 15 oz. can garbanzo beans (undrained)
• 1/2 c. cashews
• 1 c. shredded Cheddar cheese
• alfalfa sprouts

1. In large saucepot, saute zucchini, green pepper, onions, celery, carrots and garlic until tender-crisp.
2. Stir in tomatoes, picante sauce, water, bouillon and cumin.
3. Bring to boil; reduce heat.
4. Cover; simmer 30 minutes, stir occasionally.
5. Stir in olives and beans; simmer until heated.
6. Serve with cashews, cheese and sprouts.

zucchini, green pepper, onions, celery, carrots, garlic, olive oil, tomatoes, picante sauce, water, beef flavored bouillon, cumin, olives, kidney beans, garbanzo beans, cashews, cheddar cheese, alfalfa sprouts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=894606 (may not work)