Ingredients
1 onion
1 red pepper
2 stalks celery
1 clove garlic
1/4 cup water
2 small zucchini (about 1 pound)
Salt and pepper
2 (14-ounce) cans diced tomatoes
1 (6-ounce) can tomato paste
2 tablespoons chili powder
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Peel the onion, cut into 1/2-inch pieces, and place in a large saucepan. Cut the pepper in half and remove and discard the stem and seeds. Cut into 1/2-inch pieces and add to the pan. Trim the celery and discard the ends. Cut in half lengthwise and then cut into 1/2-inch pieces and add to the pan. Peel the garlic, finely chop, and place in the pan. Add the water to the pan and cook over medium heat for 5 minutes. Trim the zucchini and discard the ends. Cut in quarters lengthwise and then cut into 1/2-inch pieces and add to the pan. Cook for 10 minutes. Season with salt and pepper. Add the tomatoes, tomato paste, chili powder, and undrained kidney beans and cook over low heat for 45 minutes for the flavors to meld. Season with salt, pepper, and additional chili powder, if desired, and serve warm. A vegetarian diet is known to have a wide range of health benefits. Research has shown vegetarians suffer less heart disease, hypertension, obesity, diabetes, various cancers, diverticular disease, gallstones, kidney stones, and osteoporosis. So next time someone hassles you about being a vegetarian, list all those reasons. That will shut them up.
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India's vegetarian traditions — 700 million people's plant-based cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Definitive Sichuan cookbook — 200+ recipes with cultural context
DIY hot sauce kit — ferment your own artisan hot sauce at home