2 cloves garlic, minced
1 med. onion, chopped
2-3 stalks celery
1/2 lb. mushrooms, sliced
1 green pepper, chopped
2-3 tbsp. chili powder or chili seasoning
1 tbsp. vegetable oil
1 tbsp. water
2 (16 oz.) cans unsalted tomatoes
2 (16 oz.) cans kidney beans

Saute vegetables until tender in oil. Add water, beans and tomatoes and cook 45 minutes to 1 hour.

VARIATION: Place chili in 9x13 inch baking dish. Top with layer of corn bread mixture and bake for 15-20 minutes. Feeds 6 people.