Low-Fat Chili

• 2 lb. kidney beans, soaked and cooked per pkg. directions
• 2 large onions, chopped
• 2 large bell peppers, chopped
• 2 c. celery, chopped
• 3 large cans crushed or chopped tomatoes
• 1/2 lb. fresh mushrooms, sliced
• 2 small hot peppers (more or less, depending on how hot you like it, 2 will make it medium-hot)
• 2 small cans tomato paste
• 4 cloves garlic, chopped
• salt and pepper to taste

1. Cook beans as directed on package.
2. Set aside.
3. In large pan, place chopped onions, celery, peppers (bell and hot), mushrooms, garlic, salt and pepper.
4. Cook until tender in 3 or 4 cups water. Also, you may put in Molly McButter if you want it to have a buttery taste.
5. At this time add canned tomatoes, tomato paste and kidney beans.

kidney beans, onions, bell peppers, celery, tomatoes, fresh mushrooms, hot peppers, tomato paste, garlic, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=201176 (may not work)