Ingredients:
| 2 |
Tablespoons |
Safflower oil |
| 1 |
Clove |
garlic, minced |
| 1 |
medium |
Green Bell Pepper, chopped |
| 1 |
Stalk |
Celery, chopped |
| 1/4 |
cup |
Onion, chopped |
| 1 |
medium |
Carrot, shredded |
| 1 |
medium |
Zucchini |
| 18 |
Ounces |
Can Tomatoes with juice |
| 15 |
Ounces |
Kidney Beans |
| 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 |
|
Preparation:
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 If reheating, add addt'l liquid, such as water, tomato juice, or veg sto |
