Vegetable Chili / Vegan

1 tbsp olive oil

3 medium onions

4 cloves garlic

1 small green bell pepper, seeded and diced

1 jalapeno pepper, seeded and diced

1 stalk celery, diced

2 carrots, diced

1 small zucchini, diced

2 tomatoes, diced

1 tbsp chili powder

1 tbsp chopped fresh oregano or 1 ½ tsp dried

1 tsp cumin

2 cans red kidney beans, drained and rinsed

4 cups tomato juice.

(Serves 8)

Heat the olive oil over low heat in a large saucepan. Saute the onions, garlic, green pepper, jalapeno, celery, and carrots until the vegetables are tender, adding a small amount of water if necessary to prevent sticking. Add the zucchini and tomatoes. Cook for another 2 minutes. Add the remaining ingredients and mix thoroughly. Simmer, partially covered, over low heat for 35 minutes. Serve hot.