Categories: Soups/stews, Vegetables, Mexican, Chili, Beans 
      Yield: 4 servings 
  
      2 tb Safflower oil                      15 oz Can Kidney Beans,drained 
      1 x  Clove garlic, minced                8 oz Can Tomato sauce (1 cup) 
      1 x  Green Bell Pepper, chopped        1/4 c  Water 
      1 x  Stalk Celery, chopped           1 1/2 ts Chili powder, or to taste 
      1 x  Sm Onion, chopped (1/4 cup)       1/4 ts Hot pepper Sauce, to taste 
      1 x  Carrot, shredded                    1 ts Basil 
      1 x  Med Zucchini, shredded              1 ts Oregano 
     18 oz Can Tomatoes with juice           1/2 ts Black Pepper 
  
  GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, 
  or a combination, optional. 
   In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, 
  celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes. 
   As mixture cooks, stir in remaining ingredients. Bring to a boil over 
  high heat, then reduce heat to medium. Cover and cook until heated 
  through, about 5 minutes. 
   Top each serving with a garnish, if desired. If you wish, set under 
  broiler to melt cheese. 
  VARIATIONS: - add 1/2 cup whole raw cashews 
  If reheating, add addt'l liquid, such as water, tomato juice, or veg stock