California Vegetarian Chili

1 Tbsp Olive Oil
2 cloves garlic, minced
1 medium onion, chopped
2 zucchini, chopped
4 carrots, chopped
3 celery stalks, chopped
1 green pepper, chopped
3 Tbsp red wine vinegar
1 tsp oregano
1 tsp cumin
2 cans (14-oz) redi-cut tomatoes, undrained
1 Tbsp chili powder
1 can black beans, drained
1 can great northern beans, drained
1 can garbanzo beans, drained
1 can kidney beans, drained
1 Tbsp yellow mustard

Heat oil in a large (6 qt) kettle. Add garlic and veggies. Heat until veggies are crisp-tender.

Add all other ingredients. Stir well. Cover and simmer at least 10 minutes. Serve and garnish with cheese and/or avocados. Can also put over rice, baked potatoes, or in burritos.
Got this from Dinner is on me.