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Vegetable Chili

1/4 c olive oil
1 1/2 c sliced celery (4 stalks)
1 1/2 c thinly sliced carrot
1 1/2 c diced zucchini
1 c chopped onion
1 cup sliced fresh mushrooms
1 red bell pepper, chopped
1 green bell pepper, chopped
2 to 3 cloves garlic, minced
2 28-ounce cans Italian tomatoes, chopped
2 tb chili powder, or to taste
1 tb dried basil
1 tb dried oregano
1 ts salt
1 ts pepper, or to taste
1/2 c chopped parsley
1/2 c chopped fresh dill (or 1 tb dried dill weed)
2 19-ounce cans beans
chopped green onion
shredded Monterey Jack Cheese
hot cooked rice

Saute vegetables in oil over medium heat in a large Dutch oven
until carrots are tender. Add tomatoes and seasonings (if using
dried dill weed add at this stage). Cover and simmer gently over
low heat for 30 to 40 minutes. Meanwhile, drain beans and rinse
well. Stir in fresh parsley, fresh dill and beans. Cook over low
heat, covered, for 20 minutes more.

Crock pot: Place all ingredients except the fresh parsley, fresh
dill and beans into a 6 quart crock pot. Cook on high for about
3 hours, or until vegetables have almost reached the desired
tenderness. Meanwhile, drain beans and rinse well. Add remaining
ingredients and cook for 1 hour more. If chili seems too watery,
remove cover from crock pot, and allow liquid to boil off until
chili reaches desired consistency.

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