Vegetable Bean Chili - cooking recipe

Ingredients

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)

Preparation

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).