Cooker’s Pot

You’ll Need:

1 tbl canola oil
1 lrg yellow onion, diced
1 x green bell pepper, seeded and diced
1 x red bell pepper, seeded and diced
1 cup sliced celery
2 x cloves garlic, minced
28 oz canned crushed tomatoes
16 oz canned red kidney beans
15 oz canned stewed tomatoes, diced
3 tsp chili powder, up to 4
1 tbl dried oregano
2 1/2 tsp ground cumin
1 tsp paprika
1 tsp salt
1 tsp bottled hot sauce, up to 2
1/2 tsp ground black pepper

Procedure:

MAKES 4 TO 6 SERVINGS. VEGAN

This chili exhibits the quintessential qualities of traditional chili without the meat. It is thick, highly seasoned and very satisfying.
Heat oil in large saucepan. Add onion, bell peppers, celery and garlic. Saute until vegetables are tender, 6 to 8 minutes. Stir in crushed tomatoes, beans, stewed tomatoes and seasonings; bring to a simmer. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Remove from heat; let stand 8 to 10 minutes before serving.
Ladle chili into bowls. Serve with toppings such as shredded low-fat cheddar or Monterey Jack cheese, chopped scallions, chopped red onion or fresh tomato salsa, and warm cornbread or whole wheat bread if desired.

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