Recipe - Tjs Vegetarian Chili

1 One half cup Carrots; cut or sliced up
1 One half cup Onions; cut or sliced up
1 One half cup Green peppers; cut or sliced up in
strips
1 One half cup Celery; cut or sliced up
One fourth cup Vegetable oil
1 cn Stewed tomatoes; (15 ounces)
1 cn Tomato puree; (15 ounces)
1 cn Tomato paste; 6 ounces
1 cup Tomato juice; optional
1 md Lemon; juiced
2 cn Kidney beans, canned; (15
ounces)
1 cn Garbanzo beans, canned; (15
ounces)
2 lg Garlic cloves; minced
3 tablespoon Chili powder
1 teaspoon Sugar
1 One half tablespoon Dried basil
1 teaspoon Salt
1 teaspoon Pepper
One half teaspoon Hot sauce

In a large pot, heat oil; add chopped and cut or sliced up vegetables and saute until
barely tender. Add remaining ingredients, mixing well. Cover and simmer
for 20 minutes or until hot. Adjust seasonings with salt and chili

powder to taste. DO NOT OVERCOOK OR VEGETABLES WILL BECOME MUSHY.