Vegetarian Chili - cooking recipe

Ingredients

1/2 c. chopped celery
2 zucchini, cut into 1/4-inch slices
1 medium green or red bell pepper, chopped
1 c. chopped onions
1 c. sliced carrots
2 garlic cloves, minced
1/4 c. olive or vegetable oil
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. marjoram
1/4 tsp. thyme
1 tsp. parsley
28 oz. can tomatoes (undrained), cut up
8 oz. jar mild or hot picante sauce
8 oz. can mushrooms
1 c. water
1 tsp. beef flavor instant bouillon
2 tsp. cumin
2 1/4 oz. can ripe sliced olives, drained
15 oz. can chili beans (undrained
15 oz. can garbanzo beans, drained
6 oz. shredded Cheddar cheese

Preparation

In large saucepan or Dutch oven, saut green pepper, onion, celery, carrots and garlic in oil until crisp-tender. Add herbs and spices. Stir in tomatoes, picante sauce, bouillon and mushrooms. Bring to a boil; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in olives, zucchini, chili and garbanzo beans. Add water; simmer until thoroughly heated and zucchini is crisp and tender. Sprinkle cheese over chili when served. Can be served with rice and corn muffins. Makes 8 (1 1/2 cup) servings.