This wonderful vegetable chili takes advantage of all the summer vegetables in season. Make a double batch and freeze some for later. Flavor intensifiers include: chili powder, cumin, garlic and onion. If you have fresh tomatoes available, substitute 4 cups fresh chopped tomatoes for the 28-oz. can of tomatoes with juice. Serve with grated Cheddar cheese and crackers or crusty bread!
Saute carrots, potatoes, onion, bell pepper, garlic, and celery in oil in a Dutch oven until tender.
Add chili powder, cumin, tomatoes with juice, broth, beans, tomato sauce and zucchini or yellow squash (or both). Cover and bring to a boil. Reduce heat and simmer for 30 minutes.
Serve with grated Cheddar cheese and crackers or crusty bread.