Chili Potato Stew

• 1 Tbsp. plus 1 tsp. vegetable oil
• 1 c. finely chopped onions
• 2 c. chopped celery
• 2 c. chopped peppers
• 4 cloves garlic, chopped
• 2 (1 lb.) cans tomatoes, undrained and chopped
• 2 (1 lb.) cans kidney beans, rinsed and drained
• 1 c. water
• 1 c. shredded carrots
• 2 potatoes, unpeeled and shredded
• 1 Tbsp. chili powder
• 1 Tbsp. dried parsley flakes
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp. dried basil
• 1 tsp. ground cumin
• salt to taste

1. Heat oil in large soup pot over medium heat.
2. Add onions, celery, green pepper and garlic.
3. Cook, stirring frequently, until vegetables are tender, about 10 minutes.
4. Add remaining ingredients and bring mixture to a boil.
5. Then cover, reduce heat to low and simmer 1 hour.
6. Stir occasionally while cooking.

vegetable oil, onions, celery, peppers, garlic, tomatoes, kidney beans, water, carrots, potatoes, chili powder, parsley flakes, oregano, basil, ground cumin, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=139562 (may not work)