2 zucchini, cut into 1/4 inch slice
1 med. green or red bell pepper, chopped
1 c. chopped onions
1/2 c. chopped celery
1 c. sliced carrots
2 garlic cloves, minced
1/4 c. olive or vegetable oil
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. majoram
1/4 tsp. thyme
1 tsp. parsley
28 oz. can tomatoes, undrained and cut up
8 oz. jar mild or hot picante sauce
8 oz. can mushrooms
1 c. water
1 tsp. beef-flavor instant bouillon
2 tsp. cumin
2 1/4 oz. can (1/2 c.) ripe olives, drained
15 oz. can chili beans, undrained
15 oz. can garbanzo beans, drained
6 oz. shredded Cheddar cheese

In large saucepan or Dutch oven, saute green pepper, onion, celery, carrots, and garlic in oil until crisp-tender. Add herbs and spices. Stir in tomatoes, picante sauce, bouillon, and mushrooms. Bring to a boil; reduce heat. Cover; simmer 30 minutes, stirring occasionally. Stir in olives, zucchini, chili, and garbanzo beans; add water. Simmer until thoroughly heated and zucchini is crisp and tender. Sprinkle cheese over chili when served. Can be served with rice and corn muffins. 8 (1 1/2 cups) servings.