Momma Iquana's Fresh Vegetabel Chili

• 2 cups diced onions
• 2 cups diced celery
• 2 tablespoons olive oil
• 3 cups potatoes cut in 1/2-inch cubes
• 1 1/2 cups carrots cut in 1/4-inch cubes
• 2 cups zucchini cut in 1-inch cubes
• 1 cup red pepper cored, seeded and cut in 1-inch cubes
• 2 cups cooked pinto or kidney beans
• 1 cup corn kernels
• 1 tablespoon minced garlic
• 4 cups crushed fresh or canned, drained tomatoes
• 1 cup tomato sauce
• 2 tablespoons ground cumin
• 1/2 cup very mild pure chili powder (see note)
• 1/2 cup water

1. Saute onions and celery in hot oil until soft.
2. Add remaining ingredients; cover and simmer until vegetables are tender, about 30 minutes.

onions, celery, olive oil, potatoes, carrots, zucchini, red pepper, pinto, corn kernels, garlic, crushed fresh, tomato sauce, ground cumin, chili powder, water

Taken from cooking.nytimes.com/recipes/7816 (may not work)