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 shredded |
18 Ounces Can Tomatoes with juice |
15 Ounces Kidney Beans drained |
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 |
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Preparation / Directions:
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
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