Vegetable Chili

• 2 Tbsp. olive oil
• 2 c. finely chopped onion
• 2 c. diced celery
• 2 c. diced carrots
• 1 red or green bell pepper
• 4 cloves garlic, finely minced or to taste
• 2 Tbsp. whole wheat or all-purpose flour
• 1 Tbsp. chili powder or more to taste
• 2 (14 oz.) cans peeled tomatoes (undrained)
• 1 1/2 c. chicken, beef or vegetable broth
• 2 (14 oz.) cans red kidney beans, drained
• salt and black pepper to taste

1. Heat oil in a 4-quart pot.
2. Add onion, celery, carrots, bell pepper and garlic; saute 5 to 10 minutes or until tender.
3. Stir in flour and chili powder.
4. Add tomatoes with their liquid, broth and beans.
5. Cover and simmer 30 minutes or until beans and vegetables are tender and the liquid has thickened.
6. Adjust seasonings with salt and pepper, if desired.
7. Yields 4 to 6 servings.

olive oil, onion, celery, carrots, red, garlic, whole wheat, chili powder, tomatoes, chicken, red kidney beans, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=730193 (may not work)