Ingredients:

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• 2 tbsp unrefined olive oil
• 1 ¼ cups onion, coarsely chopped
• 1 cup green pepper, chopped
• 1 cup celery, chopped
• ¾ cup carrots, chopped
• 3/4  cup celery chopped
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 cup zucchini, cubed
• 1 28oz can diced tomatoes, undrained
• 1 190z can black beans, drained and rinsed
• 1 cup kernel corn
• 1 block firm tofu, cubed
• 1 tbsp cumin, ground
• 1 1/2 tsp oregano, dried
• 1 ½ tsp basil, dried
• ½ tsp cayenne pepper, adjust to taste

In large saucepan, heat olive oil over medium heat.  Add onions, green and red peppers, celery carrots, garlic and chili powder.  Cook, stirring often, until veggies are softened.  Add zucchini.  Cook and stir for 4 more minutes.  Add tomatoes, beans, chickpeas, corn, tofu, cumin, oregano, basil and cayenne.  Stir everything together.  Bring to a boil.  Reduce heat to medium-low and cover.  Simmer for 20 minutes, stirring occasionally.