Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Safflower oil |
1 x | Clove garlic, minced |
1 x | Green Bell Pepper, chopped |
1 x | Stalk Celery, chopped |
1 x | Sm Onion, chopped (1/4 cup) |
1 x | Carrot, shredded |
1 x | Med Zucchini, shredded |
18 ounces | Can Tomatoes with juice |
15 ounces | Can Kidney Beans,drained |
8 ounces | Can Tomato sauce (1 cup) |
¼ cup | Water |
1½ teaspoon | Chili powder, or to taste |
¼ teaspoon | Hot pepper Sauce, to taste |
1 teaspoon | Basil |
1 teaspoon | Oregano |
½ teaspoon | 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 ½ cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock