2 cloves garlic, minced
1 c. chopped onion
1 tbsp. salad oil
1/2 c. chopped green pepper
2 c. sliced celery
1 med. zucchini, shredded
1 (6 oz.) can kidney beans
2 (16 oz.) cans tomatoes
1 1/2 tsp. chili powder

In large pan or kettle, saute garlic and onion until soft. Stir in peppers, celery, zucchini, kidney beans, tomatoes, salt and chili powder. Simmer, uncovered at least 45 minutes to blend flavors. Serve with a dollop of sour cream if desired.