Meatless mission chili
4 servings
Ingredients
| Quantity | 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 |
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 ½ cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock