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Recipe Category: Chili
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Ingredients
- 2 tablespoons safflower oil
- 1 clove garlic, minced
- green bell pepper, chopped
- 1 stalk celery, chopped
- 1 small onion, chopped (1/4 cup) carrot, shredded
- 1 med zucchini, shredded
- 1 18 ounce ca tomatoes with juice
- 1 15 ounce ca kidney beans, drained
- 1 8 ounces can tomato sauce (1 cup)
- 1/4 cup water
- 1 1/2 teaspoons chili powder, or to taste
- 1/4 teaspoon hot pepper sauce, to taste
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
Method
- GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional.
- Serving Size : 4.
- In a Dutch oven or 4-5 qt saucepan, heat oil.
- Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes.
- As mixture cooks, stir in remaining ingredients.
- Bring to a boil over high heat, then reduce heat to medium.
- Cover and cook until heated through, about 5 minutes.
- Top each serving with a garnish, if desired.
- If you wish, set under broiler to melt cheese.
- VARIATIONS: – add 1/2 cup whole raw cashews If reheating, add extra liquid, such as water, tomato juice, or veg stock.
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