Lisa Baker'S Vegetable Chili - cooking recipe

Ingredients

1 zucchini
1 medium green pepper, chopped
1 c. chopped onions
1/2 c. chopped celery
1/2 c. chopped carrots
2 minced garlic cloves
1/4 c. olive oil
28 oz. can tomatoes (undrained), cut up
8 oz. mild picante sauce (medium or hot)
1 1/4 c. water
1 tsp. beef flavored bouillon
1 1/2 tsp. cumin
2 1/4 oz. (1/2 c.) sliced ripe olives, drained
15 oz. can kidney beans (undrained)
15 oz. can garbanzo beans (undrained)
1/2 c. cashews
1 c. shredded Cheddar cheese
alfalfa sprouts

Preparation

In large saucepot, saute zucchini, green pepper, onions, celery, carrots and garlic until tender-crisp.
Stir in tomatoes, picante sauce, water, bouillon and cumin.
Bring to boil; reduce heat.
Cover; simmer 30 minutes, stir occasionally.
Stir in olives and beans; simmer until heated.
Serve with cashews, cheese and sprouts.