2 tablespoons vegetable oil
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 cup celery, sliced
2 cloves garlic, minced
1 medium zucchini squash
1 large onion, diced
1 large tomato, cored and diced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) tomato paste
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
4 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon salt
2-3 teaspoons hot sauce (I use Frank's)
1 jalapeno pepper, seeded and minced
1/2 teaspoon black ground pepper
30 ounces canned red kidney beans, drained
1. Heat the oil in a saucepan and add all veggies, except tomatoes. Saute until the veggies are tender.
2. Add the tomato cook a few more minutes. Add the crushed and pasted tomatoes, kidney beans, and seasonings into a crock pot, and add the veggies.
3. Simmer about 30 minutes over low heat, stirring occassionaly. Cook longer for more flavorful chili.