| | Directions | | Saut onions, garlic, carrots, celery, and green peppers in olive oil over low heat until tender, but not browned. Stir in sesame seeds and seasonings and mix well. Add remaining ingredients and mix well. Cook, covered, for 20 minutes over medium low heat, stirring occasionally, or transfer to crock-pot and cook on low 1-2 hours. |
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| Ingredients | | - |  | 3 tablespoons olive oil |
| - | | 1 onion, chopped (large) |
| - | | 2 cloves garlic, Crushed |
| - | | 1 1/2 cups carrots, chopped |
| - | | 1 cup celery, chopped |
| - | | 1 cup green peppers, chopped |
| - | | 1/2 cup sesame seeds |
| - | | 1 1/2 tablespoons chili powder |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1/2 teaspoon basil |
| - | | 1/2 teaspoon thyme |
| - | | 4 cups canned kidney beans (undrained) |
| - | | 1 can tomato paste (6 ounce can) |
| - | | 1/2 cup water |
| - | | 2 tablespoons cider vinegar |
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