MAGNIFICENT VEGETABLE CHILI

1 onion
1T olive oil
2 crushed garlic cloves
28oz can tomatoes, undrained
19oz can red kidney beans, undrained
2T chili powder
1t each of paprika and cumin
1/4t salt
1 fresh jalapeno pepper or 2T diced canned jalapenos
2 carrots
2 celery stalks
1/2lb white, brown or shiitake mushrooms
2 zucchini
1c shredded mild cheddar or Monterey Jack cheese
4 green onions

Coarsely chop onion.  Heat oil in a very large wide saucepan.  Add
onion and garlic and sauce over med. heat stirring often until soft
about 2 minutes.  Add tomatoes and kidney beans, with their juices. 
Stir in seasonings.  Bring to a boil, stirring occasionally and
breaking up tomatoes.

Meanwhile dice fresh jalapenos and stir into mixture.  Then dice
carrots and add.  As soon as mixture comes to a boil reduce heat to
low so it just simmers.  Continue preparing veggies, slicing celery
into 1/2" pieces and quartering mushrooms and adding to chili. 
Then thinly slice zucchini and set aside.  (Zucchini will be added
to chili just before servings in order to retain its texture and
color.

To develop flavor continue simmering chili, uncovered, stirring
often, until carrots are tender, about 30 minutes.  Add zucchini
during last 3 or 4 minutes of cooking.  Serve in large bowls
sprinkled with cheddar cheese in centre and green onions around
side.

10 cups/info per cup
107 cal
2.2g fat