Vegetable Chili - cooking recipe

Ingredients

2 c. diced onion
2 c. diced celery
2 Tbsp. olive oil
3 c. potatoes, cut in 1/2-inch cubes
1 1/2 c. carrots, cut in 1/4-inch cubes
2 c. zucchini, cut in 1-inch cubes
1 c. red pepper, cored, seeded and cut in 1-inch cubes
2 c. cooked pinto or kidney beans
1 c. corn kernels
1 Tbsp. minced garlic
4 c. crushed fresh or canned tomatoes
1 c. tomato sauce
2 Tbsp. ground cumin
1/2 c. mild chili powder
1/2 c. water

Preparation

Saute onion and celery in hot oil until soft.
Add remaining ingredients.
Cover and simmer until vegetables are tender, about 30 to 45 minutes.
Serve with corn bread or buttery crackers.