Vegetarian Chili

• 1 tablespoon olive oil
• 2 cups chopped onion
• zucchini
• carrot
• celery
• green and red pepper
• 3 garlic cloves, minced
• 2 cans vegetable stock
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/4 teaspoon cayenne
• 1 tablespoon dried oregano
• 2 (14.5-ounce) cans diced tomatoes, undrained $
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 (6-ounce) can tomato paste $
• 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional) $

1. Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

olive oil, onion, zucchini, carrot, celery, green, garlic, vegetable stock, chili powder, ground cumin, cayenne, oregano, tomatoes, chickpeas, black beans, kidney beans, cannellini beans, tomato paste , cheddar cheese

Taken from www.epicurious.com/recipes/member/views/vegetarian-chili-51299871 (may not work)