EASY CELERY CHILI

  • 1 tablespoon vegetable oil
  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 1 teaspoon crushed garlic
  • 4 cups sliced celery
  • ¼ cup chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 can (16 ounces) crushed tomatoes
  • 1 can (16 ounces) red kidney beans, drained and rinsed
  • 1 can (8 ounces) tomato sauce
In a large saucepan heat oil until hot; add green pepper, onion and garlic. Cook until crisp-tender, about 5 minutes. Stir in celery, chili powder, cumin and salt; cook and stir for 1 minute. Add crushed tomatoes, kidney beans and tomato sauce; simmer, covered, until celery is crisp-tender and flavors are blended, about 15 minutes. Yield: 4 portions, 6 cups

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