2 tbsp. safflower oil
1 c. chopped onion
1 tsp. crushed garlic
1 tbsp. chili powder
1 tsp. ground cumin
3/4 tsp. salt
1 (13 3/4 oz.) can chicken broth
1 c. sweet green bell pepper, cut in 1/2" pieces
1 c. sliced zucchini
2 c. peeled potatoes, cut in 1/2" cubes
1 1/2 c. peeled carrots, cut in 1/2" slices
1 c. celery, cut in 1 1/2" slices
1 (19 oz.) can white kidney beans, drained & rinsed

In Dutch oven or large skillet, heat oil. Add onion and garlic, cook, stirring occasionally until tender, about 5 minutes. Stir in chili powder, cumin and salt; cook and stir for 1 minute.

Add broth, potatoes, carrots and celery; simmer, covered, stirring occasionally until potatoes are almost tender, about 15 minutes.

Add kidney beans, zucchini and green pepper. Simmer, covered until vegetables are tender, about 5 minutes. Serve over cooked rice or pasta. 4 servings.