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Categories:
safflower oil garlic green bell peppers celery onions carrots zucchini tomatoes kidney beans tomato sauce water chili powder red hot pepper sauce basil oregano black pepper
Viewed: 42 - Published at: 9 months agoIngredients
- 2 tablespoons safflower oil
- 1 x garlic cloves minced
- 1 x green bell peppers chopped
- 1 x celery stalks chopped
- 1 x onions chopped
- 1 x carrots shredded
- 1 x zucchini shredded
- 18 ounces tomatoes, canned with juice
- 15 ounces kidney beans, canned drained
- 8 ounces tomato sauce
- 1/4 cup water
- 1 1/2 teaspoons chili powder to taste
- 1/4 teaspoon red hot pepper sauce to taste
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
Method
- In a Dutch oven or 4 to 5 quart 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.
- Top each serving with a garnish, if desired.
