A Big Bowl Of Red Recipe

• 1 Tbsp. canola oil
• 1 lrg yellow onion, diced
• 1 x green bell pepper, seeded and diced
• 1 x red bell pepper, seeded and diced
• 1 c. sliced celery
• 2 x cloves garlic, chopped
• 28 ounce canned crushed tomatoes
• 16 ounce canned red kidney beans
• 15 ounce canned stewed tomatoes, diced
• 3 tsp chili pwdr, up to 4
• 1 Tbsp. dry oregano
• 2 1/2 tsp grnd cumin
• 1 tsp paprika
• 1 tsp salt
• 1 tsp bottled warm sauce, up to 2
• 1/2 tsp grnd black pepper

1. MAKES 4 TO 6 SERVINGS.
2. VEGAN
3. This chili exhibits the quintessential qualities of traditional chili without the meat.
4. It is thick, highly seasoned and very satisfying.
5. Heat oil in large saucepan.
6. Add in onion, bell peppers, celery and garlic.
7. Saute/fry till vegetables are tender, 6 to 8 min.
8. Stir in crushed tomatoes, beans, stewed tomatoes and seasonings; bring to a simmer.
9. Cook uncovered over low heat, stirring occasionally, 25 to 30 min.
10. Remove from heat; let stand 8 to 10 min before serving.
11. Ladle chili into bowls.
12. Serve with toppings such as shredded low-fat cheddar or possibly Monterey Jack cheese, minced scallions, minced red onion or possibly fresh tomato salsa, and hot cornbread or possibly whole wheat bread if you like.
13. Makes 4 to 6servings.

canola oil, onion, green bell pepper, red bell pepper, celery, garlic, tomatoes, beans, tomatoes, chili pwdr, oregano, cumin, paprika, salt, warm sauce, black pepper

Taken from cookeatshare.com/recipes/a-big-bowl-of-red-61849 (may not work)