Southwestern Bean and Veggie Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 garlic clove, minced
• 12 cup red bell pepper, diced
• 2 stalks celery, chopped
• 1 (15 1/2 ounce) can corn, drained
• 1 (4 1/2 ounce) can diced green chilies
• 1 (15 1/2 ounce) can black beans, drained and rinsed
• 3 medium carrots, peeled and diced
• 1 medium zucchini, chopped
• 6 cups water
• 3 tablespoons vegetable bouillon granules
• 1 tablespoon cumin
• 14 cup cilantro, chopped

1. Heat oil in a large pan on medium high.
2. Add onion, garlic, celery, and pepper.
3. Saute until onions are soft and translucent.
4. Add water and all remaining ingredients except zucchini and cilantro.
5. Bring to boil, reduce heat.
6. cover and simmer 10, or until carrots are tender.
7. Add remain ingredients, cover and simmer 10 minutes more.
8. Serve hot with tortilla chips and shredded cheese.

olive oil, onion, garlic, red bell pepper, stalks celery, corn, green chilies, black beans, carrots, zucchini, water, vegetable bouillon granules, cumin, cilantro

Taken from www.food.com/recipe/southwestern-bean-and-veggie-stew-450633 (may not work)