Vegetarian Chili

1 1/4 cup onions, coarsely chopped

1 cup green pepper, chopped

1 cup red pepper, chopped

3/4 cup celery, chopped

3/4 cup carrots, chopped

3 cloves garlic, minced

1 T chili powder

1 1/2 cup mushrooms, quartered

1 cup zuchinni, cubed

1 can (28oz) tomatoes, undrained cut up

1 can (19oz) black beans, drained and rinsed

1 can (19oz) chickpeas, drained and rinsed

1 can (12oz) corn kernels, undrained

1 T ground cumin

1 1/2 tsp of both dried oregano and dried basil

1 tsp cayenne pepper

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Spray a large sauce pan with non stick spray or use 1 tsp olive oil. Add onions, peppers, celery, carrots, garlic and chili powder. Cook over medium heat, stirring often, until vegetables are softened (about 6-7 minutes).
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Add mushrooms and zuchinni. Cook for 4 minutes, stirring. Add tomatoes, beans, chickpeas, corn, cumin, oregano, basil and cayenne. Stir well. Bring to a boil. Reduce heat to med-low. Cover and simmer for 20 minutes.

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Makes 8 servings.