Quick & easy vegetarian chili

Yield: 4 Servings

Measure Ingredient
1 medium Onion, chopped
1 \N Stalk celery, chopped
2 tablespoons Vegetable oil
4 cups Cooked, drained kidney beans
9/16 cup Tomato sauce
3 tablespoons Vinegar
2 teaspoons Molasses
1 teaspoon Basil
1 teaspoon Oregano
2 tablespoons To 3 tb chili powder

Saute onion and celery in oil until soft. Add remaining ingredients and simmer over low heat for 20 minutes. Serve or chill several hours and reheat to serve.

Makes 4 servings

Source: Let's Live magazine August 1990 From The Cookie Lady's Files

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