Ingredients

• 1 (11 ounce) can condensed black bean soup (or canned black beans in juice)
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)
• 1 (16 ounce) can vegetarian baked beans
• 1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
• 1 (15 ounce) can whole kernel corn, drained
• 1 onion, chopped
• 2 zucchini, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, chopped
• 1 (4 ounce) can diced chilies
• 1 -2 jalapeno, chopped (depending on how much heat you want)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon cilantro
• 1 green bell pepper, chopped