Low-Fat Chili - cooking recipe

Ingredients

2 lb. kidney beans, soaked and cooked per pkg. directions
2 large onions, chopped
2 large bell peppers, chopped
2 c. celery, chopped
3 large cans crushed or chopped tomatoes
1/2 lb. fresh mushrooms, sliced
2 small hot peppers (more or less, depending on how hot you like it, 2 will make it medium-hot)
2 small cans tomato paste
4 cloves garlic, chopped
salt and pepper to taste

Preparation

Cook beans as directed on package.
Set aside.
In large pan, place chopped onions, celery, peppers (bell and hot), mushrooms, garlic, salt and pepper.
Cook until tender in 3 or 4 cups water. Also, you may put in Molly McButter if you want it to have a buttery taste.
At this time add canned tomatoes, tomato paste and kidney beans.