1 clove garlic, minced
1 tbsp. cholesterol-free oil
1 lg. onion, chopped
8-10 mushrooms, sliced
1 med. green pepper, chopped
Water
2 (16 oz.) cans kidney beans
2 (16 oz.) cans low-salt tomatoes, or the home canned kind
1 stalk celery, chopped
2 tbsp. chili powder
1 tsp. Tabasco sauce
1 tsp. lite salt, if desired

Saute' the garlic in oil with the onion, mushrooms and bell pepper over medium heat. Add a spoonful of water if needed. Dump in the beans, tomatoes (cut them into smaller pieces), celery and seasonings into a large pan. Cover it and cook for an hour or so on low heat. 4-6 servings.