Vegetarian Chili

• 1/2 c. chopped celery
• 2 zucchini, cut into 1/4-inch slices
• 1 medium green or red bell pepper, chopped
• 1 c. chopped onions
• 1 c. sliced carrots
• 2 garlic cloves, minced
• 1/4 c. olive or vegetable oil
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 1/4 tsp. marjoram
• 1/4 tsp. thyme
• 1 tsp. parsley
• 28 oz. can tomatoes (undrained), cut up
• 8 oz. jar mild or hot picante sauce
• 8 oz. can mushrooms
• 1 c. water
• 1 tsp. beef flavor instant bouillon
• 2 tsp. cumin
• 2 1/4 oz. can ripe sliced olives, drained
• 15 oz. can chili beans (undrained
• 15 oz. can garbanzo beans, drained
• 6 oz. shredded Cheddar cheese

1. In large saucepan or Dutch oven, saut green pepper, onion, celery, carrots and garlic in oil until crisp-tender. Add herbs and spices. Stir in tomatoes, picante sauce, bouillon and mushrooms. Bring to a boil; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in olives, zucchini, chili and garbanzo beans. Add water; simmer until thoroughly heated and zucchini is crisp and tender. Sprinkle cheese over chili when served. Can be served with rice and corn muffins. Makes 8 (1 1/2 cup) servings.

celery, zucchini, bell pepper, onions, carrots, garlic, olive, basil, oregano, marjoram, thyme, parsley, tomatoes, picante sauce, mushrooms, water, beef flavor, cumin, olives, chili beans, garbanzo beans, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67209 (may not work)