Vegetable Chili(Very Low-Fat)

• 1 green pepper
• 1 onion
• 2 celery stalks
• 1/2 lb. fresh mushrooms
• 2 carrots
• 1 pkg. French's Chili-O mix
• 1/4 tsp. garlic salt
• 1/2 tsp. or to taste chili powder
• 1 (15 oz.) can Northern beans
• 1 (16 oz.) can dark red kidney beans
• 1 (15 oz.) can black beans
• 1 (28 oz.) can sliced stewed tomatoes
• 1 (8 oz.) can tomato sauce
• 1 (8 oz.) can water

1. Cut green pepper, onion and celery into large pieces.
2. Slice mushrooms.
3. Slice carrots into short thin strips.
4. spray Pam on bottom of large soup pot.
5. Saute all vegetables.
6. Add Chili-O mix and stir.
7. Add can of water.
8. Add all beans (undrained), tomato sauce and stewed tomatoes (undrained).
9. Add garlic salt and chili powder.
10. Simmer 30 minutes.
11. Serve as is or over rice.

green pepper, onion, celery stalks, fresh mushrooms, carrots, garlic salt, chili powder, northern beans, dark red kidney beans, black beans, tomatoes, tomato sauce, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=418992 (may not work)