2 c. chopped onion
2 green peppers, chopped
3 cloves garlic, pressed
1/3 c. salad oil
3 c. carrots, shredded
1 lg. zucchini, diced
1 c. celery, sliced
3 lb. cans tomatoes
2 (4 oz.) cans green chilies, drained and chopped
1 tsp. seasoned salt
1 tsp. dried red chilies
1 tsp. oregano
1/2 tsp. basil
2 (1 lb.) cans kidney beans
1 (1 lb.) can pinto beans
Parmesan cheese

Saute onions, green pepper and garlic in salad oil until tender. Stir in carrot, zucchini, celery, tomatoes, green chili, seasoned salt, dried chili, oregano and basil. Cook on low 30 minutes. Add the kidney and pinto beans. Cook for 30 minute more.

Serve over hot rice garnished with Parmesan cheese and chopped onion. (I leave out green chilies and dried red chilies, too hot for the kids and me!)