Vegetable Chili

• 1 large onion, chopped
• 4 celery stalks and leaves, chopped finely
• 3 garlic cloves,crushed
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 3 cups zucchini, shredded
• 2 cups carrots, shredded
• 1 15-ounce can red kidney beans, with juice
• 1 15-ounce can white kidney beans with juice
• 1 15-ounce can pinto beans, drained
• 1 28-ounce can crushed tomatoes or diced tomatoes, pureed
• 1 15-ounce can diced tomatoes
• 1 15-ounce can tomato sauce

1. Saute the onion, celery and garlic with a bit of water. Add the spices and zucchini and carrots. Stir well and cook till spices are absorbed. Add beans, and tomato products. Simmer uncovered for 35-45 min.
2. This recipe is very adaptable to using dried beans and fresh tomatoes if you are inclined. The variety of vegetables are limitless. Also, the spices can be adjusted up or down as you prefer. This spice blend is enjoyed by my 2 y.o.
3. This makes a great dish to serve for company in that it looks "normal" and you can offer the "usual" garnishes of onions and hot sauce. I have not tried it with crackers and cheese but I suppose these would work well.

onion, celery, garlic, chili powder, cumin, basil, oregano, zucchini, carrots, red kidney beans, white kidney beans, pinto beans, tomatoes, tomatoes, tomato sauce

Taken from www.epicurious.com/recipes/member/views/vegetable-chili-50169587 (may not work)