Fast. Simple. Delicious.
This chili has been my go-to meal on many of these cozy Fall days.
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