Vegetable Bean Chili
["1 medium zucchini, sliced 1/4-inch thick", "1 medium green pepper, chopped", "1 c. chopped onion", "1 c. shredded carrots", "1/2 c. finely chopped celery", "2 garlic cloves, minced", "1/4 c. olive or vegetable oil", "1 (28 oz.) can diced tomatoes (undrained)", "1 (8 oz.) jar picante sauce", "1 tsp. beef bouillon granules", "1 1/2 tsp. ground cumin", "1 (15 oz.) can garbanzo beans, rinsed and drained", "1 (15 1/2 oz.) can chili beans (undrained)", "1 (2 1/4 oz.) can sliced ripe olives, drained", "1 c. (4 oz.) shredded Cheddar cheese", "alfalfa sprouts (optional)"]
["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 1/4 quarts)."]
["zucchini", "green pepper", "onion", "carrots", "celery", "garlic", "olive", "tomatoes", "picante sauce", "beef bouillon granules", "ground cumin", "garbanzo beans", "chili beans", "olives", "Cheddar cheese", "alfalfa sprouts"]