Vegetarian Chili (everything but the kitchen sink)

Everything but the kitchen sink vegetarian chili:
1 Onion
2-3 cloves of Garlic
2 cups mushrooms
2 tbsp chili powder
1 tsp cumin
1 zucchini
2 tomatoes
1 cup tomato sauce
roasted butternut squash
1 cup cooked chickpeas
1 cup cooked pinto beans
Sautee onion, garlic, mushrooms in a tablespoon olive oil for ~5 minutes. Add zucchini and spices. Add about a cup of water, tomatoes, roasted butternut squash and beans. cook at low heat for a couple of minutes, the longer there the more flavors blend in together. If you want to save on time and fat, just put everything in the pot and replace water with vegetable broth, cook for 10 minutes and serve. A little bit of cheese is nice on top or some crunchy croutons sauteed in olive oil. -Rita Moran