2 cloves garlic, minced
1 med. onion, chopped
2 to 3 stalks celery, chopped
1/2 lb. mushrooms, sliced
1 1/2 green peppers, chopped
1 tbsp. olive oil
1 tbsp. water
2 cans (16 oz.) unsalted tomatoes, cut up
2 cans (16 oz.) kidney beans, drained
1 to 3 tbsp. chili powder or to taste

Lightly saute fresh vegetables in oil and water until onions are tender. Add tomatoes, beans and chili powder. Cook covered for 1 hour or longer on low heat.

Use low sodium beans or rinse regular real well. Makes 6 servings (about 10 cups).