Meatless Mission Chili

• 2 tablespoons safflower oil
• 1 garlic clove, minced
• 1 green bell pepper, chopped
• 1 stalk celery, chopped
• 1 onion, chopped (1/4 cup)
• 1 carrot, shredded
• 1 medium zucchini, shredded
• 1 (18 ounce) can tomatoes with juice
• 1 (15 ounce) can kidney beans, drained
• 1 (8 ounce) can tomato sauce, 1 cup
• 1/4 cup water
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon hot pepper sauce, to taste
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon black pepper

1. GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional.
2. In a Dutch oven or 4-5 qt saucepan, heat oil.
3. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes.
4. As mixture cooks, stir in remaining ingredients.
5. Bring to a boil over high heat, then reduce heat to medium.
6. Cover and cook until heated through, about 5 minutes.
7. Top each serving with a garnish, if desired.
8. If you wish, set under broiler to melt cheese.
9. VARIATIONS: - add 1/2 cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock.

safflower oil, garlic, green bell pepper, celery, onion, carrot, zucchini, tomatoes, kidney beans, tomato sauce, water, chili powder, hot pepper, basil, oregano, black pepper

Taken from www.food.com/recipe/meatless-mission-chili-6854 (may not work)