A Big Bowl of Red recipe

Ingredients:
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

Procedures:
* 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.

* Makes 4 to 6
servings.