Vegetable Chili

• 1 zucchini, cut into 1/4-inch slices
• 1 green pepper (medium), chopped
• 1 c. chopped onions
• 1/2 c. chopped celery
• 1/2 c. chopped carrots
• 1 garlic clove, minced
• 1/4 c. olive or vegetable oil
• 1 (28 oz.) can tomatoes (undrained), cut up
• 1 (8 oz.) jar mild or hot picante sauce
• 1 1/4 c. water
• 1 tsp. beef flavored instant bouillon
• 1 1/2 tsp. cumin
• 1/2 c. sliced ripe olives, drained
• 15 oz. can chili beans (undrained)
• 15 oz. can garbanzo beans, drained
• 4 oz. (1 c.) shredded cheddar cheese

1. In large saucepot or Dutch oven, saute zucchini, green pepper, onions, celery, carrots and garlic in oil until crisp-tender. Stir in tomatoes, picante sauce, water, bouillon and cumin.
2. Bring to a boil; reduce heat.
3. Cover; simmer 30 minutes, stirring occasionally.
4. Stir in olives, chili beans and garbanzo beans; simmer until thoroughly heated.
5. Serve with cheese on top.
6. Serves 6 (1 1/2 cups).

zucchini, green pepper, onions, celery, carrots, garlic, olive, tomatoes, picante sauce, water, beef, cumin, olives, chili beans, garbanzo beans, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=583687 (may not work)