2 tbsp. oil
1 clove garlic, minced
1 green bell pepper, chopped
1 stalk celery, chopped
1 sm. onion
1 carrot, shredded
1 med. zucchini
1 (18 oz.) can tomatoes, with juice
1 (15 oz.) can kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce
1-2 tsp. chili powder, or to taste
1/4 tsp. hot pepper sauce, or to taste
1 tsp. basil
1 tsp. oregano
1/2 tsp. black pepper

In large saucepan, heat oil, saute garlic, green pepper, celery, onion, carrots, and zucchini until crisp-tender, about 3 minutes. As the mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes. Garnish with shredded cheese.