Vegetable Chili - cooking recipe

Ingredients

1 zucchini, sliced
1 c. chopped onion
28 oz. can tomatoes (undrained), chopped up
8 oz. mild or hot picante sauce
2 1/4 oz. can ripe olives, drained and sliced
15 oz. can chili beans (undrained)
12 oz. garbanzo beans, drained
1/2 c. chopped carrots and celery
1/4 c. olive oil or vegetable oil
1 1/4 c. water
1 tsp. beef bouillon
1 1/2 tsp. cumin

Preparation

In Dutch oven, saute zucchini, peppers, onions, celery, carrots and garlic.
Stir in tomatoes, picante, water, bouillon and cumin. Bring to a boil; reduce heat.
Cover; simmer 30 minutes.
Stir in olives, chili beans and garbanzo beans; simmer until thoroughly heated.