1 tbsp. oil
1 tsp. butter
1 tbsp. minced garlic (3 lg. cloves)
1 tbsp. chili powder, or more, to taste
1/2 tsp. dry mustard
1/2 tsp. ground cumin
1/4 tsp. celery seeds
1/4 tsp. freshly ground black pepper
3/4 lb. green beans or half green beans & half wax beans, cut into 1" pieces
1 1/2 c. carrot slices, cut 1/4" thick (2 lg. carrots)
1 c. sliced celery, cut on the diagonal into 1/2" length (1 med. - lg. stalk)
1 (16 oz.) can tomatoes with juice reserved
1 c. diced onions (1 lg.)
2 c. strips of red and/or green peppers, about 1/4x1 1/2" (2 lg. peppers)
1 2/3 c. cooked kidney beans (1, 16 oz. can with liquid)
Plain low-fat yogurt or cucumber yogurt sauce for garnish

In a large, deep skillet or shallow saucepan or Dutch oven, heat the oil and butter and add the garlic, chili powder, mustard, cumin, celery seeds and black pepper. Saute the mixture over a low flame, stirring it, for 1-2 minutes.

Add the green beans, carrots, celery and 1/2 cup of the juice from the canned tomatoes. Stir the mixture well, cover the pan, and cook the mixture for about 10 minutes. Add the onions and the red and/or green peppers and cook the mixture, covered, for about 10 minutes.

Add the tomatoes, their remaining juice and the kidney beans with their juice and cook the chili 10 minutes longer. Serve the chili hot with a dollop of yogurt or cucumber-yogurt sauce on top, if desired.