Vegetable Bean Chili

Ingredients

• 1 medium zucchini sliced 14-inch thick
• 1 medium green pepper chopped
• 1 c chopped onion
• 1 c shredded carrots
• 12 c finely chopped celery
• 2 garlic cloves minced
• 14 c olive or vegetable oil
• 1 28 oz can diced tomatoes undrained
• 1 8 oz jar picante sauce
• 1 tsp beef bouillon granules
• 1 12 tsp ground cumin
• 1 15 oz can garbanzo beans rinsed and drained
• 1 15 12 oz can chili beans undrained
• 1 2 14 oz can sliced ripe olives drained
• 1 c 4 oz shredded Cheddar cheese
• alfalfa sprouts optional

Directions

1. In a 4-quart 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 and alfalfa sprouts if desired Yield 9 servings 2 14 quarts