Recipes:
## **Garden Chili**
**Serves 6**
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### **Ingredients**
* 2 (16-ounce) cans kidney beans, drained
* 1 (8-ounce) can tomato sauce
* 4 cloves garlic, crushed
* 1 1/2 cups chopped onion
* 2 tablespoons vegetable oil
* 1 cup chopped celery
* 1 cup chopped carrots
* 1 cup chopped green bell pepper
* 1 (15-ounce) can chopped tomatoes
* 1 teaspoon cumin
* 1 teaspoon dried basil
* 2 tablespoons chili powder
* 1/2 cup dry red wine or water
* 1/2 teaspoon hot red pepper sauce
* 1 cup shredded Cheddar cheese
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### **Make Ahead**
The flavor of this chili will improve if you make it **24 hours before serving time**.
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### **Variation**
For a delicious dinner, serve this chili over cooked spaghetti.
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### **Directions**
1. Combine kidney beans and tomato sauce in a large pot.
Cook over medium-low heat.
2. Sauté garlic and onion in oil in a large skillet over medium-high heat for 5 minutes.
Add celery, carrots and bell pepper.
Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
3. Add vegetables to pot; stir.
Add undrained tomatoes, cumin, basil, chili powder, red wine and red pepper sauce.
Cook until chili is slightly thickened, about 35 minutes.
4. Ladle chili into soup bowls and sprinkle with Cheddar.
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### Make It Quicker
Store preshredded cheese in the freezer to prevent it from clumping.
