Quick Vegetarian Chili

Quick Vegetarian Chili 1 tablespoon olive oil 1/2 cup chopped onion 2 garlic cloves, minced 1 1/2 cups chopped zucchini 1 cup chopped red bell pepper 1 cup chopped green bell pepper 4 cups chopped tomatoes (about 1 3/4 pounds) 1 tablespoon chili powder 1 teaspoon Old Bay seasoning 1/4 teaspoon black pepper 2 (5.5-ounce) cans spicy-hot vegetable juice 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can kidney beans, rinsed and drained 1 jalapeño pepper, minced Heat oil in a Dutch oven over medium-high heat; add onion and garlic. Cook 2 minutes or until tender, stirring constantly. Add zucchini and bell peppers; cook 5 minutes, stirring frequently. Add tomatoes and remaining ingredients, stirring well to combine. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Yield: 6 servings (serving size: 1 1/3 cups)