Meatless Mission Chili

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Title: Meatless Mission Chili
Categories: Soups/stews, Vegetables, Mexican, Chili, Beans
Yield: 4 servings

2 tb Safflower oil 15 oz Can Kidney Beans,drained
1 x Clove garlic, minced 8 oz Can Tomato sauce (1 cup)
1 x Green Bell Pepper, chopped 1/4 c Water
1 x Stalk Celery, chopped 1 1/2 ts Chili powder, or to taste
1 x Sm Onion, chopped (1/4 cup) 1/4 ts Hot pepper Sauce, to taste
1 x Carrot, shredded 1 ts Basil
1 x Med Zucchini, shredded 1 ts Oregano
18 oz Can Tomatoes with juice 1/2 ts 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
If reheating, add addt'l liquid, such as water, tomato juice, or veg stock

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