This chili has been my go-to meal once or twice a week. It’s fast, simple and delicious.

CHILI RECIPE
Time: 20 minutes
Serves: 2 (Revised)

• 1 zucchini, chopped
• 2 stalks celery, chopped
• 1/2 onion, chopped
• 1 red pepper, seeded and chopped
• 2 tomatoes, diced
• 1 cup mushrooms, sliced
• 1/4 cup olive oil
• 1 can kidney beans, rinsed and drained (my favourite are Eden Organic)
• 1 jar pasta sauce/ tomato sauce (I used Classico Tomato & Basil Sauce!)
• 1/4 jar Heinz/No Name Chili Sauce *contains sugar (thanks Wilson)
• sliced avocado, garnish

In large pot, pour in olive oil. Sauté onions until translucent.
Next add celery, zucchini, mushrooms and red pepper, continuing to cook for 5-8 minutes.
Stir in beans,  tomato sauce and chili sauce.
Simmer for 5-15 minutes.
Serve in deep bowl and garnish with sliced avocado.

“Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili.” ~ Harry James

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