2 c. diced onions
2 c. diced celery
2 tbsp. olive oil
3 c. potatoes cut 1/2 inch cubes
1 1/2 c. carrots
2 c. zucchini
1 c. red pepper
2 c. cooked pinto or kidney beans
1 c. kernel corn
1 tbsp. minced garlic
4 c. fresh canned and drained tomatoes
1 c. tomato sauce
2 tbsp. ground cumin
1/2 c. mild chili powder
1/2 c. water

Saute onions and celery in hot oil, until soft. Add remaining ingredients, cover and simmer until vegetables are tender, 30 minutes. Serves 6.