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Vegetable Chili

2 TBS oil
3 small onions, diced
3 cloves garlic, finely chopped
1 tsp. chili powder
1 jalapeno pepper, chopped
1 sweet red pepper, diced
3 celery ribs, sliced
2 carrots, sliced
1 zucchini, halved lengthwise & sliced crosswise
1 canned crushed tomatoes
1 can (11 oz.) corn, drained
1 can (15 oz.) kidney beans, drained
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper

1. Heat oil in saucepan on medium. Add onion, garlic - saute until slightly softened
2. Stir in chili powder, jalapeno & sweet red pepper, saute for 3 min
3. Add celery, carrot, zucchini and tomatoes; cook, covered 5 min
4. Add corn, beans, oregano, cumin, salt & pepper; cook until heated through

Serve with corn muffins
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