2 shredded carrots
1/2 c. sliced celery
1/2 c. bell pepper
1/2 c. chopped onion
1 clove garlic
2 c. tomatoes, chopped
2 c. sliced mushrooms
6 oz. chick peas (garbanzo beans)
6 oz. red kidney beans
1 1/2 tsp. chili
1/2 tsp. salt
1/2 tsp. pepper
2 oz. Monterey Jack cheese (opt.)

Cook in skillet with 1 tablespoon and 1 teaspoon of vegetable oil until tender the carrots, celery, bell pepper, onion, and garlic. Then add the rest of ingredients. Bring to boil for 30 minutes. You can add Monterey Jack cheese before simmering.