Ingredients:

2 tablespoons vegetable oil
1 garlic clove, chopped
1 green bell pepper, seeded chopped
1 celery rib, chopped
1/4 cup chopped onion
1 carrot, peeled and grated
1 zucchini, shredded
1 (15-ounce) can kidney beans
1 (8-ounce) can tomato sauce
1 cup water
1 1/2 teaspoons chili powder
1/4 teaspoon liquid hot pepper sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground pepper

Methods:

1. In a kettle over medium-high heat, heat oil saute chopped garlic clove, chopped green bell pepper, chopped celery rib, chopped onion, grated carrot, and shredded zucchini until tender-crisp, about 3 minutes.
2. Stir in kidney beans (drained), tomato sauce, water, chili powder, liquid hot pepper sauce, basil, oregano, and pepper. Bring to a boil over high heat, then reduce the heat, cover, and cook until heated through, about 5 minutes.