Summer Chili

1/2 cup onions, chopped
1 1/2 cloves garlic, minced
1/2 tsp olive oil
2 cups mushrooms, sliced
1 cup chopped bell peppers
1 cup chopped squash
1 cup chopped zucchini
1/4 cup sliced carrots
1/4 cup chopped celery
10 1/2 oz chicken or vegetable broth
1 cup canned dark red kidney beans, drained and rinsed
1 (8 oz) can tomato sauce
1/2 cup canned crushed tomatoes
1 tsp honey
2 tsp chili powder
1 tsp cumin
1/4 tsp black pepper
1 tsp salt
1/8 tsp cayenne pepper

In a large saucepan, cook onion and garlic, in oil until tender.

Add mushrooms, peppers, squash, zucchini, carrots, and celery; cook until softened.

Stir in chicken broth, kidney beans, tomato sauce, tomatoes, and honey. Mix in chili powder, cumin, black pepper, salt, and cayenne until blended.

Simmer all ingredients about one hour, or until bubbly.

Servings: 10