Ingredients
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2 tablespoons safflower oil
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1 stalk celery, chopped
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1 onion, chopped (1/4 cup)
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1 medium zucchini, shredded
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1 (15 ounce) can kidney beans, drained
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1 (8 ounce) can tomato sauce, 1 cup
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1/4 cup water
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1 1/2 teaspoons chili powder
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1/4 teaspoon hot pepper sauce, to taste
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1 teaspoon basil
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1 teaspoon oregano
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1/2 teaspoon black pepper
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1 garlic clove, minced
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1 carrot, shredded
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1 green bell pepper, chopped
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1 (18 ounce) can tomatoes with juice
Instructions
- 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.