Title: Meatless Mission Chili
Categories: Soup Vegetable
Yield: 4 Servings
| 2 | tb | Safflower oil |
| | | Clove garlic, minced |
| | | Green Bell Pepper, chopped |
| | | Stalk Celery, chopped |
| | | Sm Onion, chopped (1/4 cup) |
| | | Carrot, shredded |
| | | 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 | ts | Chili powder, or to taste |
| 1/4 | ts | Hot pepper Sauce, to taste |
| 1 | ts | Basil |
| 1 | ts | Oregano |
| 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