Carole’s Best Veggie Chili

Instructions

1 tablespoon olive oil

1 tablespoon minced garlic

4 ribs celery – thinly sliced

1 green pepper, finely chopped

1 bunch green onions finely sliced

1 small onion, finely chopped

1 small jalapeno pepper, finely diced

8 oz can tomato paste with ¾ cup water added

1 - 15 oz can tomato sauce

2 oz chili powder or to taste (I usually add about ¼ teaspoon more, I like it spicy!)

8 oz can of corn

2 cans kidney beans (light or dark), drained

Directions

Heat oil in Dutch oven.
Sauté garlic, celery, peppers, and onions until slightly softened then reduce heat.
Add tomato paste and water, stir thoroughly.
Add tomato sauce and chili powder and bring to almost boiling.
Add corn and kidney beans and simmer 15 -30 minutes.

Serve with your choice of shredded cheese and or sour cream. Corn chips add crunch!