2 tbsp. cooking oil
1 med. onion, chopped
1 stalk celery, sliced
1 med. zucchini or yellow summer squash, sliced
1 1/2 tsp. chili powder
1 tsp. worcestershire sauce
1/4 tsp. ground red pepper
1 (15 oz.) can red kidney beans, undrained
1 (8 oz.) can whole kernel corn, undrained
1 (8 oz.) can tomato sauce
1 c. tomato juice
1 c. shredded cheddar cheese

Heat Wok on high, add oil. Stir fry onion, celery and zucchini for about 5 minutes. Stir in powder, Worcestershire and ground red pepper. Stir fry 1 minute. Stir in beans, corn, tomato sauce, and tomato juice. Bring to boil. Reduce heat. Simmer uncovered about 10 minutes or until slightly thick. Serve and sprinkle cheese on top.