Chunky Veggie Chili - Michele LaRock

Ingredients

• 2 medium zucchini, cut into ½ inch pieces (3 cups)
• 1 medium green pepper, coarsely chopped (1 cup)
• 1 medium red pepper, coarsely chopped (1 cup)
• 1 cup coarsely chopped onion
• 1 cup coarsely chopped celery
• 4-5 cloves garlic, minced
• 1 to 2 Tablespoons chili powder
• 1-2 Tablespoons dried oregano, crushed
• 2 teaspoons ground cumin
• 2 – 14 ½ oz cans Mexican style stewed tomatoes
• 1 – 16 oz bag frozen whole kernel corn
• 2 – 15 oz can black beans, rinsed and drained
• 2 – 15 oz can Kidney beans, rinsed and drained
• 1 – 8 oz jar salsa