1 medium onion, chopped
1 medium green pepper, chopped
1/2  pound sliced mushrooms (about 2 cups)
1 clove garlic, minced
two 16-ounce cans stewed tomatoes, undrained, chopped
one 8-ounce can tomato sauce
1 cup red wine
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1/4  teaspoon liquid red pepper sauce
1 medium zucchini, chopped
one 15- or 16-ounce can dark red kidney beans, drained

In Dutch oven, sauté onion, green pepper, mushrooms and garlic until tender. Add remaining ingredients except zucchini and beans. Bring to a boil, reduce heat. Cover; simmer 45 minutes, stirring occasionally.

 Add zucchini and beans; continue simmering 10 to 15 minutes or until zucchini is crisp-tender. 

Serve topped with shredded Monterrey Jack cheese, sour cream and sliced avocado or olives, if desired.