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 – add 1/2 lb firm tofu, cut
into 1/2″ cubes ~ add 1 cup cooked corn If reheating, add addtl liquid,
such as water, tomato juice, or veg stock