Southwestern Vegetable Stew

• 1 tablespoon olive oil
• 2 celery ribs, chopped
• 1 bell pepper, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 12 ounces salsa (chunky style)
• 4 ounces picante sauce
• 1 teaspoon chili powder
• 34 teaspoon paprika
• 34 teaspoon cumin
• 12 teaspoon onion powder
• 12 teaspoon seasoning salt
• 12 teaspoon garlic powder
• 12 teaspoon cayenne pepper
• 3 zucchini, cut up into cubes
• 12 mushrooms, sliced
• 12 kalamata olives, drained and sliced
• 1 garlic clove, minced
• 12 teaspoon course ground pepper
• 1 cup vegetable broth

1. In a dutch oven saute celery, bell pepper, carrots, and onion in olive oil till tender.
2. Add remaining ingredients and simmer on medium high until liquid has reduced some and stew thickens up.
3. Serve immediately.

olive oil, celery, bell pepper, carrots, onion, salsa, picante sauce, chili powder, paprika, cumin, onion powder, salt, garlic, cayenne pepper, zucchini, mushrooms, olives, garlic, course ground pepper, vegetable broth

Taken from www.food.com/recipe/southwestern-vegetable-stew-406818 (may not work)