California Veggie Chili

Serves 8

3 Tbs. oil
2 cups onions, chopped
1 celery rib, chopped
2 cups red bell pepper, seeded and chopped
1 garlic clove, minced
2 cups yellow squash or zucchini, scrubbed, ends trimmed, and chopped
15 oz. can chickpeas (garbanzo beans), drained
15 oz. can kidney beans
15 oz. can black beans
32 oz. can canned Mexican stewed tomatoes, with juice
2 Tbs. canned tomato sauce or ketchup
2 Tbs. fresh cilantro leaves, chopped
1 Tbs. chili powder
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. cumin
salt and pepper to taste
cayenne pepper to taste

In a large stock pot, saute onions, celery, bell pepper, and garlic for 2 minutes.
Add the squash and cook for 3 more minutes, until slightly softened.
Add the remaining ingredients and stir well.
Break up stewed tomatoes into chunks with spoon.
Reduce the heat to a low simmer, cover, and cook for 1 hour.

-Laura Sprague, from Jeannie Sprague