Vegetable Chili - cooking recipe

Ingredients

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

Preparation

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.
Bring to a boil; reduce heat.
Cover; simmer 30 minutes, stirring occasionally.
Stir in olives, chili beans and garbanzo beans; simmer until thoroughly heated.
Serve with cheese on top.
Serves 6 (1 1/2 cups).