All-Vegetable Chili

• 2 Tbsp. salad oil
• 2 medium size celery stalks, chopped
• 1 medium size onion, chopped
• 1 medium size green pepper
• 1 (28 oz.) can tomatoes
• 1 (15 1/4 to 19 oz.) can red kidney beans
• 1 (16 to 19 oz.) can pinto beans
• 1 (4 oz.) can chopped green chilies
• 2 small zucchini, diced
• 1 large carrot, coarsely shredded
• 1/2 tsp. dried oregano leaves
• 1/2 tsp. salt
• 1/4 tsp. crushed red pepper
• 1 c. shredded Cheddar cheese

1. In 5-quart Dutch oven, over medium heat in hot salad oil, cook celery, onion and green pepper until tender, stirring mixture occasionally.
2. Turn heat to high.
3. Stir in tomatoes with their liquid, undrained kidney and pinto beans, green chilies, zucchini, carrot, oregano, salt and crushed red pepper until boiling. Reduce heat to medium; cover and cook 15 minutes, stirring occasionally.
4. To serve, ladle chili into bowls and top with cheese.
5. Makes 5 main dish servings.

salad oil, celery stalks, onion, green pepper, tomatoes, red kidney beans, pinto beans, green chilies, zucchini, carrot, oregano, salt, red pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452597 (may not work)