Pepper Pot Chili
1/2 pound dried kidney beans cooked till done with a wee bit of salt in the water
2 Tbsp Earth Balance Buttery spread
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, sliced thin
2 medium-small carrots, sliced
1 yellow squash, chopped
1 zucchini, chopped
1 (14.5 ounce) can of chili ready tomatoes
1 (6 ounce) can of tomato paste
4 - 5 cups water
4 tsp. Chili powder
1/2 tbsp. Crushed red pepper
1/2 tbsp. Black pepper
2 tsp Bangarang spice
2 tsp cumin
2 tsp sugar
1 tsp onion powder
1 tsp garlic powder
Cook beans until done. Put in a large pot.
In a big ass sautepan, toss in Earth Balance butter.
Throw in one chopped up onion and two stalks of celery. Saute on medium heat for five to seven minutes. Then toss in the garlic. Saute 2 minutes. After that, throw in the remaining chopped veggies. Saute 5 to 10 minutes are until done.
Toss all that in the big ass pot with the beans. Add the rest of the ingredients and simmer for twenty minutes and serve with cornbread and fixings.