Meatless Mission Chili

4 Servings

2 T safflower oil
1 clove garlic, minced
1 green bell pepper, chopped
1 stalk celery, chopped
1 sm onion, chopped (1/4 cup)
1 carrot, shredded
1 med zucchini, shredded
18 oz can tomatoes with juice
15 oz can kidney beans, drained
8 oz can tomato sauce (1 cup)
1/4 c water
1 1/2 t chili powder, or to taste
1/4 t hot pepper sauce, to taste
1 t basil
1 t oregano
1/2 t black pepper
In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about
3 minutes.
As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes.