Ingredients
1 medium zucchini, sliced 1/4 inch thick1 medium green pepper, chopped1 cup chopped onion1 cup shredded carrots1/2 cup finely chopped celery2 garlic cloves, minced1/4 cup olive oil1 can (28 ounces) diced tomatoes, undrained1 jar (8 ounces) picante sauce1 teaspoon beef bouillon granules1-1/2 teaspoons ground cumin1 can (16 ounces) chili beans, undrained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (2-1/4 ounces) sliced ripe olives, drained1 cup shredded cheddar cheese
Preparation
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.
