1 1/2 c. chopped carrots
1 1/2 c. chopped onions
1 1/2 c. strips green peppers
1 1/2 c. celery
1/4 c. vegetable oil
1 (15 oz.) can stewed tomatoes
1 (15 oz.) jar tomato sauce
1 tbsp. lemon juice
2 (15 oz.) cans kidney beans
1 (15 oz.) can garbonzo beans
2 lg. garlic cloves, minced
3 tsp. chili powder
1 tsp. sugar
1 1/2 tbsp. dried basil
1 tsp. salt
1 tsp. pepper

Heat oil in large skillet and saute vegetables until just barely tender. Transfer to large pot and add rest of ingredients. Mix well. Simmer about 30-45 minutes or until tender. Season with more salt, chili powder or hot sauce to taste. Makes 3 quarts.