Shelly's Recipe

QUICK DELICIOUS SPICY VEGGIE CHILI

Category: Chili

1/2 medium onion chopped
1/4 cup chopped green pepper
2 cups water (add slowly, too much will make it soupy)
1 can kidney beans
1 can tomato pesto tomato paste
1 (8 oz) can stewed tomatoes (no salt added)
3 tsp chili powder (depending on spiciness)
1/4 tsp pepper and cumin.
1/2 tsp oregano
1 tomato chopped
1/2 jalapeno chopped
1 clove garlic chopped

Cook the pepper, jalapeno, onion and garlic in a large pan, or Dutch oven, with a little olive oil until tender. While cooking slowly add the spices. Combine the chopped tomato, tomato paste, stewed tomatoes, beans and water to the above mixture. (try adding 1 1/2 cups of the water at first, than slowly add the rest if necessary) cover, bring to a boil and then let simmer for 20-30 minutes. Let stand to thicken.

NOTE: I serve with rice!! You can add more chili powder, and/or the rest of the jalapeno if it needs to be more spicy. Serves: 2-4