Dinner: Vegetable Bean Chili Recipe

Ingredients

1 medium zucchini, sliced 1/4 inch thick
1 medium green pepper, chopped
1 cup chopped onion
1 cup shredded carrots
1/2 cup finely chopped celery
2 garlic cloves, minced
1/4 cup olive oil
1 can (28 ounces) diced tomatoes, undrained
1 jar (8 ounces) picante sauce
1 teaspoon beef bouillon granules
1-1/2 teaspoons ground cumin
1 can (16 ounces) chili beans, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded cheddar cheese

Instructions

In a 4-qt. kettle or Dutch oven, saute zucchini, green pepper, onion, carrots, celery and garlic in oil until tender. Stir in tomatoes, picante sauce, bouillon and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Add beans and olives; heat through. Garnish with cheese.

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