Ingredients
3 tablespoons Olive oil
1 Red onion, diced
4 Cloves garlic, minced (4 to 5)
1 cup Cubed celery
1 cup Diced carrots
1 cup Chopped red pepper, cut into cubes
1 can Italian plum tomatoes, (28 ounce) with their juices
1 can Tomato paste, (6 ounce)
2 cans Red kidney beans, (15 ounce)
2 tablespoons Chili powder
2 tablespoons Cumin
teaspoon Cayenne
4 teaspoons Chopped fresh basil
1 tablespoon Chopped fresh oregano
Salt and pepper
Grated Cheese, Chopped Onion and/or
Preparation
1
In a skillet heat olive oil. Add red onion, garlic, celery, carrots and red pepper. Saute the vegetables until they are softened.
2
Add the tomatoes with their juices. Fill tomato can twice with water and add to skillet along with tomato paste and kidney beans. Stir to combine.
3
Add chili powder, cumin, cayenne, basil and oregano; season to taste with salt and pepper. Simmer for 25 minutes until flavors are blended.
4
Serve with grated cheese, chopped onion, and/or sour cream.
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