Ingredients
1/2 cup chopped onion1 garlic clove, minced1 tablespoon vegetable oil1 cup chopped carrot1 cup chopped celery3/4 cup chopped green pepper1/4 cup chopped green onions1 cup chopped fresh mushrooms1 can (6 ounces) pitted ripe olives, drained and chopped1 can (6 ounces) tomato paste4-1/2 cups water1 can (15 to 16 ounces) kidney beans, rinsed and drained1 can (15 ounces) tomato sauce1 medium tomato, chopped1 can (4 ounces) chopped green chilies3 tablespoons chili powder1 teaspoon ground cumin1 teaspoon salt1/2 teaspoon crushed red pepper flakes, optional1/4 teaspoon cayenne pepper, optional
Preparation
In a Dutch oven or soup kettle, saute onion and garlic in oil for 5 minutes. Add carrot, celery, green pepper and green onions; cook for 7 minutes or until crisp-tender. Add mushrooms, olives and tomato paste; blend well. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for at least 3 hours.
