Low Calorie Vegetarian Chili

• 4 c. canned tomatoes
• 2 c. sliced carrots
• 2 c. sliced zucchini
• 3 medium red peppers, chopped
• 6 oz. chopped onion
• 1/4 c. sliced celery
• 2 tsp. diced jalapeno peppers
• 2 tsp. diced canned mild green chili peppers
• 4 cloves garlic, pressed
• 2 parsley sprigs
• 1 pkg. instant chicken broth and seasoning mix
• 1/4 tsp. marjoram
• 1/4 tsp. oregano
• 1/4 tsp. basil
• 1/4 tsp. cumin
• 1 lb. white kidney beans, drained
• 1 lb. pink kidney beans, drained

1. In large bowl combine all ingredients except for beans.
2. Put 1/3 of mixture into a food processor or blender and process until pureed.
3. Repeat with rest of mixture, pouring into large pot to simmer for 45 minutes.
4. Stir occasionally.
5. Add beans to pot and simmer 30 more minutes.
6. Yields 4 servings.

tomatoes, carrots, zucchini, red peppers, onion, celery, jalapeno peppers, green chili peppers, garlic, parsley sprigs, chicken broth, marjoram, oregano, basil, cumin, white kidney beans, pink kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233539 (may not work)