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Vegetable Chili

1 Tb olive oil
2 Tb margarine
1 Tb minced garlic
1 Tb chili powder
1/2 tsp dry mustard
1/2 tsp cumin
1/2 tsp celery seeds
1/4 tsp pepper
3/4 lb green beans
1 1/2 C carrots, sliced
1 C celery, sliced
1 16-oz Mexican stewed tomatoes
1 C diced onions
2 C Red and/or green peppers in strips
1 can kidney beans with liquid

Head oil an margarine in Dutch oven, and add garlic, chili powder, mustard, cumin, celery seed and pepper and saute. Add green beans, carrots, celery and juice from canned tomatoes. Cover and cook 20 minutes. Add a little water as needed to keep the vegies steaming. Add the onions and red/green peppers and cover and cook another 10 minutes. Add the tomatoes, kidney beans and cover and cook another 10 minutes.

 

 

 

 

 

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