2 T Safflower oil
1 x Clove garlic, minced
1 x Green Bell Pepper, chopped
1 x Stalk Celery, chopped
1 x Sm Onion, chopped (1/4 cup)
1 x Carrot, shredded
1 x Med Zucchini, shredded
18 oz Can Tomatoes with juice
15 oz Can Kidney Beans,drained
8 oz Can Tomato sauce (1 cup)
1/4 c Water
1 1/2 t Chili powder, or to taste
1/4 t Hot pepper Sauce, to taste
1 t Basil
1 t Oregano
1/2 t Black Pepper
GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional. 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 – add 1/2 lb firm tofu, cut into 1/2″ cubes
~ add 1 cup cooked corn If reheating, add addt’l liquid, such as water, tomato juice, or veg stock