Vegetable Bean Chili

• 1 medium zucchini, sliced 1/4-inch thick
• 1 medium green pepper, chopped
• 1 c. chopped onion
• 1 c. shredded carrots
• 1/2 c. finely chopped celery
• 2 garlic cloves, minced
• 1/4 c. olive or vegetable oil
• 1 (28 oz.) can diced tomatoes (undrained)
• 1 (8 oz.) jar picante sauce
• 1 tsp. beef bouillon granules
• 1 1/2 tsp. ground cumin
• 1 (15 oz.) can garbanzo beans, rinsed and drained
• 1 (15 1/2 oz.) can chili beans (undrained)
• 1 (2 1/4 oz.) can sliced ripe olives, drained
• 1 c. (4 oz.) shredded Cheddar cheese
• alfalfa sprouts (optional)

1. In a 4-quart kettle or Dutch oven, saute zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add beans and olives; heat through. Garnish with cheese and alfalfa sprouts, if desired. Yield: 9 servings (2 1/4 quarts).

zucchini, green pepper, onion, carrots, celery, garlic, olive, tomatoes, picante sauce, beef bouillon granules, ground cumin, garbanzo beans, chili beans, olives, cheddar cheese, alfalfa sprouts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112519 (may not work)