Ingredients:

2 ancho chilies
2 teaspoons vegetable oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 large celery rib, chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper, seeded and minced
2 (15-ounce) cans red kidney beans, drained
1 (28-ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon chili powder
2 teaspoons dried oregano
1/2 teaspoon salt

Methods:

1. Soak the ancho chilies in enough warm water to cover for 30 minutes to 1 hour. Drain; remove the seeds and chop the chilies.
2. In a large saucepan heat oil over medium heat. Sauté onion, bell pepper, celery, garlic and jalapeño for about 7 minutes, stirring frequently, until the vegetables are tender.
3. Add beans, tomatoes, parsley, chili powder, oregano and salt bring to a simmer. Reduce heat and continue cooking for 15 to 20 minutes over low heat, stirring occasionally. Serve with warm bread or your favorite toppings.